Depending on the size of the pheasant and cooking temperature, it can take anywhere from 30 minutes to an hour to roast a pheasant. More than time, the measure of doneness should be when the bird's internal temperature registers at 165 degrees Fahrenheit and the juices run clear.
Pheasant should be marinated or brined before roasting to add flavor and tenderness to the meat. Pheasant can be roasted in an oven set between 325 and 400 degrees Fahrenheit, or it can be browned initially on a higher heat setting and then finished on a lower one. An instant-read thermometer inserted in the thickest part of the thigh is the best way to check the internal temperature.