Description
Mediterranean Pheasant with Olives and Herbs is a flavorful dish that transports you to sun-soaked terraces. This recipe features tender pheasant breasts marinated in a zesty blend of olive oil, fresh herbs, and briny black olives, creating an unforgettable meal perfect for any occasion. Whether served over rice or with crusty bread, it offers a delightful culinary experience that?s both comforting and sophisticated.
Ingredients
Scale
- 4 skinless pheasant breasts (about 1.5 lbs)
- 1 cup pitted black olives
- 2 sprigs fresh rosemary, chopped
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
- Juice of 1 lemon (about 3 tbsp)
- 4 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375?F (190?C) and lightly spray a baking dish with nonstick cooking spray.
- In a bowl, mix olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper to create the marinade.
- Place the pheasant breasts in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least one hour or overnight.
- Arrange the marinated pheasant in the baking dish and scatter olives around it.
- Bake for 30-35 minutes until cooked through (internal temperature should reach at least 165?F).
- Let rest for five minutes before serving; drizzle with pan juices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pheasant breast with olives (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg