Roasted whole pheasant is traditionally stuffed with wild rice and mushrooms and served with Sauce Chasseur. We think this classic preparation can barely be improved upon if you find yourself in possession of a beautiful, perfect bird. We, however, opt to serve the bird with dressing on the side. Filling the cavity of the pheasant prevents even cooking and can lead to the breast meat drying out before the interior is fully cooked.

Please read About Wildfowl and About Pheasant. If desired, wet-brine the pheasant up to 8 hours before proceeding. Remove the pheasant from the brine, pat dry, and let sit on a rack set over a baking sheet in the refrigerator for at least 2 hours and for up to 6 hours to dry the skin.

Preheat the oven to 400°F. Pat dry:

Season inside and out with:

Rub the bird with:

Place it on a rack in a roasting pan, set the pan in the oven, and reduce the oven temperature to 350°F. Roast until the internal temperature of the thigh reaches 155°F, 35 to 40 minutes. When pierced, the juices from the thigh should run faintly pink but not red. Let stand, loosely tented with foil, about 20 minutes before carving. If desired, serve with: