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    You are in: Home / Recipes / Brined Roast Pheasant " Outdoor Wisconsin" Style Recipe
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    Brined Roast Pheasant " Outdoor Wisconsin" Style

    Brined Roast Pheasant " Outdoor Wisconsin" Style. Photo by Super Sara

    1/3 Photos of Brined Roast Pheasant " Outdoor Wisconsin" Style

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    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 30 mins

    24 hrs

    1 hrs 30 mins

    EdsGirlAngie's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    The brine

    Directions:

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

    Browse Our Top Pheasant Recipes

    Ratings & Reviews:

    • on August 03, 2009

      55

      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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    • on July 07, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

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    Nutritional Facts for Brined Roast Pheasant " Outdoor Wisconsin" Style

    Serving Size: 1 (1710 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1472.8
     
    Calories from Fat 484
    32%
    Total Fat 53.8 g
    82%
    Saturated Fat 19.5 g
    97%
    Cholesterol 352.8 mg
    117%
    Sodium 28643.3 mg
    1193%
    Total Carbohydrate 140.9 g
    46%
    Dietary Fiber 1.0 g
    4%
    Sugars 132.9 g
    531%
    Protein 104.2 g
    208%

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