Name: Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole pheasant (2 – 2 1/2 lbs), room temperature; 4 tbsp unsalted butter; 4 cloves garlic; 1 lemon, cut in half; 3-4 parsnips, peeled and cut into sticks; 1 lb ground chorizo, mild or spicy; 4 tbsp olive oil; Kosher salt; Freshly ground black pepper

If you’re looking for a dish that will absolutely wow your dinner guests, you’ve got to try this Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe. It’s got this incredible mix of rustic flavors—the gamey richness of the pheasant, the spicy, smoky punch of chorizo, and those sweet, caramelized parsnip sticks. Trust me, when I first made this, I couldn’t believe how effortlessly the flavors just came together—it’s fan-freaking-tastic and pretty straightforward once you get into the groove.

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Why You’ll Love This Recipe

Bold Flavor Combination: The spicy chorizo perfectly balances the earthy pheasant and sweet parsnips for a flavor-packed meal.
Simple to Prepare: Despite looking fancy, the steps are very approachable for any home cook.
Perfect for Special Occasions: This recipe feels elevated but won’t have you glued to the kitchen all day.
Impresses Everyone: My family goes crazy for this one, and I guarantee yours will too!

A whole roasted chicken sits in the center of a metal tray, its skin golden brown with crispy spots and seasoned with herbs. The chicken is tied at the legs and stuffed with roasted lemon halves that have a slightly charred edge. Around the chicken, there are roasted root vegetables like parsnips and small chunks of browned sausage scattered on the tray. The texture of the chicken skin looks shiny and crisp, while the vegetables have a soft, cooked look with slightly burnt edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe plays a key role—whether it’s building layers of flavor or adding texture. When you shop, try to get fresh pheasant and quality chorizo to get the best results.

Whole pheasant: Look for one around 2 to 2 1/2 pounds and let it come to room temperature before roasting for even cooking.
Unsalted butter: I love using unsalted so I can control the saltiness throughout.
Garlic cloves: Smash them gently to release flavor when melting into butter.
Lemon: Fresh lemon halves add a subtle tang and aroma to the roasting pan.
Olive oil: Use a good-quality extra virgin olive oil to coat the parsnips for roasting.
Parsnips: Peel and cut them into sticks; they roast beautifully and take on a lovely sweetness.
Ground chorizo: Mild or spicy—choose based on your heat preference; it’s what gives the dish its smoky richness.
Kosher salt and black pepper: Essential for seasoning and bringing it all together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe depending on the season and what’s in my pantry. Feel free to make it your own—you might find new favorite twists!

Herb Infusion: Sometimes I add fresh rosemary or thyme under the skin with the garlic butter for a fragrant lift.
Spice Level Adjustments: Using a spicier chorizo amps up the heat, but if you prefer mild flavors, stick to mild sausage or reduce the amount.
Root Veggie Mix: Try adding carrots or sweet potatoes with the parsnips for an even heartier side.
Butter Substitute: For a lighter version, try using olive oil instead of butter for basting the pheasant.

How to Make Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe

Step 1: Brown the Chorizo to Build Flavor

Start by heating a skillet over medium-low heat and browning the ground chorizo. This step is critical because it renders the fat and intensifies the smoky flavor. You want to cook it completely but don’t let it get dry or burnt. Once browned, carefully drain and discard the grease—too much fat could make the roasting soggy.

Step 2: Make Garlic Butter and Prep the Pheasant

Melt your butter gently in a saucepan and then smash the garlic cloves using the flat side of a knife or a wide blade before adding them to the butter. Let this cool so the garlic infuses nicely without overcooking. I always rub this garlicky butter all over the pheasant—including inside the cavity and even under the skin if you can carefully loosen it. This gives juicy moisture and that irresistible aroma as the bird roasts.

Step 3: Assemble the Roasting Pan with Parsnips and Lemon

Place your seasoned pheasant in a roasting pan. Stuff half the cooked chorizo into the bird’s cavity (this adds hidden pockets of flavor!) and tie the legs with butcher’s twine so it roasts evenly. Tuck wing tips under to prevent burning. Next, toss the parsnip sticks with olive oil, salt, and pepper, then scatter them around the bird along with the remaining chorizo. Pop those lemon halves in for a lovely brightness during roasting.

Step 4: Roast, Baste, and Finish

Preheat your oven to 400°F (200°C). Roast the pheasant and parsnips for 30 minutes, then pull out the pan to baste the bird and turn the parsnips for even caramelization. Roast again for another 20 minutes or until the thickest part of the pheasant hits 165°F and the juices run clear. Let it rest for 10 minutes before carving—this keeps the juices locked in. I love to peek as it roasts because that rich smell makes kitchen time extra rewarding!

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Pro Tips for Making Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe

Room Temperature Bird: Letting the pheasant come to room temp before roasting helps it cook more evenly and stay juicy.
Careful Basting: Baste the pheasant gently, so you don’t wash away your garlic butter magic but do keep it moist.
Use a Meat Thermometer: I never skip this—it’s the best way to avoid undercooked game or dry meat.
Tying the Legs: Butcher’s twine keeps the legs tightly together, meaning even roasting and a prettier presentation.

How to Serve Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe

A round white plate holds a meal arranged in three sections on a white marbled surface. On the left, there are several roasted root vegetable sticks, golden brown with darker char marks, placed in a small pile angled slightly upward. Next to them is a thick slice of grilled lemon, showing a caramelized, dark toasted edge with a bright yellow center. In the middle, there are five slices of cooked chicken with light pinkish white flesh and a golden brown skin, arranged in a neat line, angled to the right. On the right side of the plate, there is a fresh salad made of chopped leafy green lettuce and celery, topped with a drizzle of creamy white dressing and a dusting of black pepper. A piece of dark roasted red pepper is partly visible behind the chicken. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some fresh parsley over the entire dish before serving—it adds a hit of bright color and freshness that cuts through the richness. Sometimes a squeeze of fresh lemon juice just right before plating elevates the flavors beautifully.

Side Dishes

A simple, crisp green salad with a light vinaigrette pairs wonderfully, balancing the rich pheasant and chorizo perfectly. If I want something warm, roasted Brussels sprouts or sautéed green beans with garlic work like a charm.

Creative Ways to Present

For special occasions, I like plating the carved pheasant on a wooden board alongside piles of golden parsnip sticks and scattered chorizo chunks. Adding some whole roasted lemon halves not only looks gorgeous but lets guests squeeze extra citrus if they want. It’s rustic but elegant, and always gets compliments!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover pheasant and parsnips in airtight containers in the fridge. They keep well for up to three days, and the flavors actually develop more overnight. Just be sure to remove any bones before storing for easier reheating.

Freezing

I haven’t frozen this recipe often, but if you want to, package the meat and parsnips separately in freezer-safe bags or containers. They can last up to two months frozen. Just thaw slowly in the fridge overnight before reheating.

Reheating

To keep leftovers tender, I reheat gently in a covered pan over low heat or in the oven at 325°F, adding a splash of broth or water to prevent drying out. Microwave works too but be careful not to overcook.

FAQs

Can I use chicken instead of pheasant in this recipe?

Absolutely! While the flavor profile will be less gamey, chicken works well if you want a more widely available option. Use a whole chicken about the same size, and adjust roasting times accordingly—usually longer due to additional fat content.
How spicy is this dish with spicy chorizo?

The heat level mostly depends on the chorizo you use. Spicy chorizo adds a noticeable kick, but it’s balanced out by the sweetness of parsnips and richness of butter. If you’re sensitive to heat, I’d recommend starting with mild chorizo and adding spices gradually next time.
What if I don’t have butcher’s twine?

No worries! You can simply tuck the legs under the bird or use skewers to hold things in place. The twine just helps with even cooking and a neater look.
Can I prepare the pheasant ahead of time?

Yes! You can prepare the bird with garlic butter and seasoning the night before, then keep it covered in the fridge. Bring it back to room temperature before roasting the next day to ensure even cooking.

Final Thoughts

This Oven Roasted Pheasant with Chorizo and Parsnip Sticks Recipe has become one of my go-to dishes when I want to impress while keeping things relatively simple. There’s just something so satisfying about a perfectly roasted game bird paired with spicy chorizo and those sweet, tender parsnips. Give it a try—you’ll enjoy the process and bask in the delicious results. Plus, it’s the kind of meal that turns any night into a celebration with family or friends. I promise, once you make this, it’ll have a special spot in your recipe rotation too!