Ingredients

Steps

• Preheat the oven to 200°C.
• Halve the pheasants and discard the backbones.
• Place pheasant pieces in a bowl with lemon juice, lemon quarters, and bruised rosemary.
• Season with salt and pepper.
• Add crushed garlic, olive oil, and white wine to the bowl.
• Marinate the mixture for 20 minutes.
• Sear pheasant pieces skin-side down in a hot frying pan until colored.
• Turn pieces to brown the other side in batches.
• Transfer pheasant to a roasting dish and pour over the remaining marinade.
• Roast for 20-30 minutes until the juices run clear.
• Rest the meat for 15 minutes before carving and serving with pan juices.