15 Reviews of Brined Roast Pheasant " Outdoor Wisconsin" Style

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!

From: Chef #393268

On Nov 23, 2006

Excellent Brine. I recommend adding sliced apples and onions to the roaster. This greatly improves the gravy.

From: The Flying Chef

On Oct 21, 2007

I have never cooked pheasant before and my local farmer has been selling a varity of wild birds, so I thouht I would buy a pheasant from him. I came on to find a recipe and saw this, the reviews sounded great so I decided to make it. It turned out wonderful so moist and tender. I did what a couple of other people had suggested and stuffed the solids from brine into bird. I agree, the aromas that fill the house are wonderful. My son who had already eaten asked if he could have a small plate, as he had never tried pheasant before, he gave it a big thumbs up. I will definitely make this again and highly recomend it. Thanks for posting.

From: mthome

On Feb 12, 2007

Fabulous! Easy and the flavor was wonderful. Like Chef #394792, I "stuffed" the pheasant with the solids. Tented foil over the legs and used bacon & butter. Basted at least 4 times during the cooking. The meat had such good flavor and was moist and tender. I served it with another recipe from the site called Manitoba Wild Rice. Also a fabulous recipe and went well with the pheasant. Thanks so much for sharing!

From: Hot Cook

On Feb 28, 2007

I never liked pheasant until I found this recipe! This was a GREAT recipe, I loved the flavor of the pheasant and it was so moist. Thanks for sharing such a great recipe.

From: JustJan

On Apr 18, 2005

This was seriously the best pheasant I have ever had. Pheasant had lost its appeal about 22 years ago when we ate it exclusively while living in Idaho. We were on a tight budget (starting teacher's salary) and I had severe morning sickness with my second child. I swore I would never eat pheasant again! The flavor from this marinade is delicious and the bird is very moist. The only way that I had previously been able to retain the moisture was to use the crockpot with that magical cream-o-mushroom soup added. I think this would also be good on chicken or maybe a turkey breast. This was the second recipe of yours for wild things that I made this past weekend! I have goose breast defrosting to make your jerky recipe tonight! Thanks Angie for your help with cleaning out that freezer before the next hunt!

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: Hey Jude

On Nov 18, 2006

I've only cooked pheasant once before this one and it was dry and tough as cardboard. This recipe was just fantastic! Except for a couple of minor things, I made as written. I used 'Buttery Sticks' for the butter and halved the amount of salt in the brine. I basted about every 15 minutes or so while roasting. The bird turned out tender and moist and my house smelled wonderful. I don't know for sure if you could consider my bird 'wild'....I bought it at a market and the package said it came from a game farm and it was free-range. Whatever....it was very good and my husband went nuts over it and wants it again. Thanks for posting this Angie, it's a keeper for sure and the only way I'll do pheasant from now on.

From: Mudpie

On Dec 29, 2005

Great taste and moist Turkey! I have my second one submerged in the brine now since, X-Mas. It wont last long! Thanks for the recipe.