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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% | |
Brined Roast Pheasant " Outdoor Wisconsin" Style
SERVES 2
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.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Wild game > Pheasant
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > > 1 day
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Super-Wife
On Dec 29, 2008
I used a roasting bag, which should have kept it more moist. Sadly, I forgot that they also tend to cook things faster. In about an hour my little Pheasant breasts had reached a temp of 180 (you want them at 170) and were dry. Boo. I should've checked them at 45 minutes. Still, good recipe! It was my own alterations (using the roasting bag) that made them dry.
From: HeidiSue
On Nov 26, 2007
WOW! This was wonderful!! We had a pheasant feast last night and this was a huge hit. We smoked it instead of roasting it in the oven and we think this is the BEST brine we've ever tried and we've tried a few on turkey's. Of course we'll be brining our turkey in this for Thanksgiving on Thursday! Thanks so much. UPDATE - We used this brine on our turkey for Thanksgiving and then smoked it...it was the best smoked turkey we ever made and the flavor was so wonderful...thanks again for this great recipe.
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!
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!
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