Brined Roast Pheasant Outdoor Wisconsin Style Food

BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE

Steps:

• Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
• Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
• Add pheasant, cover and refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
• Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
• Baste frequently!
• And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

PHEASANT IN A CROCK

Steps:

• Put the thyme, parsley, and crushed garlic inside the pheasant.
• Tuck the garlic slices between the legs and body.
• Season the pheasant with the salt and pepper.
• Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
• Wrap the breast with the bacon and put the pheasant in a slow cooker.
• Halve the orange and squeeze the juice all over the bird.
• Put one of the squeezed orange halves in the cavity.
• Drizzle the pheasant with olive oil and broth.
• Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
• Serve the pheasant on a platter, with the juices poured over.

PHEASANT WITH WILD RICE

Steps:

• Cut pheasant into quarters.
• Dredge pieces in flour.
• Melt butter in oven-safe skillet over medium-high heat.
• Add pheasant, and cook until browned on both sides, turning once.
• Add onion and next 7 ingredients.
• Put oven-safe skillet in oven.
• Bake, covered, at 350°F for 1 1/2 hours or until tender.
• Remove pheasant from skillet, and keep warm.
• Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
• Serve with pheasant and rice.