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Nutrition Facts
Serving Size 1 (1710g) Recipe makes 2 servings
Calories 1473
Calories from Fat 484		(32%)
Amount Per Serving		%DV
	Total Fat 53.9g	82%
	Saturated Fat 19.6g	97%
	Monounsaturated Fat 22.6g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 352mg		117%
Sodium 28624mg		1192%
Potassium 1673mg		47%
Total Carbohydrate 141.2g		47%
	Dietary Fiber 0.9g	3%
	Sugars 132.2g
Protein 104.0g		207%
detailed view... how is this calculated?

Brined Roast Pheasant " Outdoor Wisconsin" Style

Recipe #107369 | 1 day | 1 day prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Dec 31, 2004

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.

SERVES 2 (change servings and units)

Ingredients

The brine

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

Directions

1
Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
2
Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
3
Add pheasant, cover and refrigerate overnight.
4
The next day, preheat oven to 350 degrees F.
5
Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
6
Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
7
Baste frequently!
8
And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

Questions about this recipe?

Featured Reviews for This Recipe

From: Super Sara

On Aug 3, 2009

This was so SO SO SO Tasty! I was a little "chicken" about roasting pheasant for the first time, but it was oh-so-good. I added more garlic cloves to mine and placed my birds on a roasting rack then put chicken broth in the bottom of the pan. I tented the tin foil for the first hour and basted every 15 minutes. Just awesome. Absolutely no gamey taste whatsoever. Thank you so much for posting such a fabulous brine!!!!

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From: Chef #282934

On Jul 7, 2009

We enjoyed this recipe very much and it is now our favorite way to prepare pheasant. I split the breast in half and spread bacon over it. It cut down on cooking time. I had no idea they were this tasty and moist.

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From: Chef #394792

On Nov 26, 2006

This recipe was the crowning glory of our Thanksgiving meal. I used two 3 lb. pheasants and cooked them side by side for 2 hours. The last 5 minutes, I removed the bacon strips and put the pheasant back under the broiler for a nice golden skin. "Best pheasant I've ever eaten" was the most common comment around the table. I have to agree! The flavor was delectable and it was just incredibly moist! I also scooped the "solids" out of the brine and stuffed them in the birds before I roasted them. Mmmmmm, Mmmmmmm!

4 people found this review helpful

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From: LeadHead

On Jan 13, 2006

This recipe ended my search for what to do with the three frozen pheasants that were given to me. I followed the brine recipe fairly closely (substituting sea salt for the kosher and lime for lemon). The birds only soaked for 12 of the 24 hours. Since the pheasants were skinless, I buttered the flesh and used a baking bag to keep them moist. I had never had pheasant before but had heard they could be gamey, dry and tough. To my delight they turned out moist and tender with no trace of gaminess. The brine has a wonderful aroma too. My dinner guests (including the hunter)loved the recipe and have asked for copies. I look forward to using this recipe again. Thank you!

3 people found this review helpful

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