Brined Roast Pheasant Outdoor Wisconsin Style Food

BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE

Brined Roast Pheasant

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

Provided by EdsGirlAngie

Categories Pheasant

Time P1DT1h30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water
1/2 cup kosher salt
1 cup brown sugar
1/4 cup real maple syrup
1 onion, chopped
3 cloves garlic, smashed (the recipe says "several" garlic cloves; I tend to use about 3)
1 pinch ground cloves
1/2 lemon, juice of (I do use it) (optional)
1 dash cayenne pepper (optional)
1 (2 lb) whole pheasants
2 tablespoons butter

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.

HONEY ROASTED PHEASANT

Honey Roasted Pheasant image

Wild pheasants are usually smaller birds, thus will cook in less time. If you are using a wild pheasant, please adjust the cooking time accordingly. ALSO, you can substitute chicken for pheasant.

Provided by Alan Leonetti

Categories Pheasant

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2-3 lbs farm raised pheasants
honey
salt
ground black pepper
granulated garlic powder
tarragon
thyme
1/4 cup lemon juice

Steps:

Preheat oven to 500 degrees.
Place the pheasant into a baking dish.
Pour lemon juice over the pheasant.
Generously spread the honey over the entire bird.
Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

Nutrition Facts : Calories 1034.8, Fat 52.7, SaturatedFat 15.3, Cholesterol 402.9, Sodium 227.3, Carbohydrate 2.6, Fiber 0.1, Sugar 0.7, Protein 128.9

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