Spatchcock Pheasant

Spatchcock Pheasant

Spatchcock Pheasant is a delicious and flavorful dish that showcases the rich taste of pheasant meat prepared using the spatchcock technique. By spatchcocking the pheasant, it ensures even cooking and results in tender and juicy meat. Typically seasoned with herbs and spices, the spatchcocked pheasant is then roasted to perfection, offering a delightful main course for any occasion. This dish is often served with complementary sides such as roasted vegetables, mashed potatoes, or wild rice pilaf. Enjoyed by game meat enthusiasts and food lovers alike, Spatchcock Pheasant is a versatile and elegant addition to any dinner table.


  • 1 whole pheasant
  • Olive oil
  • Salt and pepper
  • Optional: herbs and spices of your choice for seasoning


  1. Preheat your oven to 425°F (220°C).
  2. Place the pheasant breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it.
  3. Flip the pheasant over and press down firmly on the breastbone to flatten the bird.
  4. Rub olive oil all over the pheasant and season generously with salt, pepper, and any desired herbs or spices.
  5. Place the spatchcocked pheasant on a baking sheet or roasting pan.
  6. Roast in the preheated oven for about 25-35 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  7. Once cooked, remove the pheasant from the oven and let it rest for a few minutes before carving.
  8. Serve hot and enjoy!


  • Spatchcocking the pheasant helps it cook more evenly and quickly, resulting in juicy and tender meat.
  • Make sure to check the internal temperature of the pheasant using a meat thermometer to ensure it is fully cooked.


Keywords: Spatchcock Pheasant