Our Paleo ancestors frequently dined on wild birds and most likely found them to be easy to prepare, with no leftovers to store. Your family will enjoy this succulent dish prepared with the freshest ingredients.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced rosemary
• 1 tablespoon minced thyme
• 1 tablespoon minced sage
• 1 pheasant, 2-3 pounds
• 2 large carrots, chopped into large pieces
• 4 celery stalks, chopped into large pieces
• 1 small yellow onion, chopped into large pieces
• Chicken Broth
1. Preheat oven to 350 degrees.
2. Combine oil with rosemary, thyme, and sage and brush over entire bird. Mix carrots, celery, and onion and stuff inside cavity of pheasant.
3. Place bird on wire rack in roasting pan. Pour chicken broth into bottom of pan. Roast for approximately thirty minutes. Remove from oven and tent with foil for ten minutes before carving.
