BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE
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
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
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
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
ROASTED PHEASANTS WITH OYSTER STUFFING
A hunter's holiday dinner from field editor Gloria Warczak of Cedarburg, Wisconsin features bacon-topped pheasants with savory oyster stuffing. No hunters in the family? Many meat departments can order pheasant, or you could substitute two broiler-fryer chickens.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. , Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.
Nutrition Facts : Calories 528 calories, Fat 18g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 1053mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 62g protein.
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