By EdsGirlAngie on December 31, 2004
Photo by Super Sara
Photo by Super Sara
"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."
Serving Size: 1 (1710 g)
Servings Per Recipe: 2
"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!!!!"
"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."
"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."
"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."
"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!"
"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! "
"We made this last night and it was wonderful. My brother gave us several pheasants and this was the first recipe we have tried. The reviews are accurate. It was moist and tasted delicious."
"I was so worried It would be dry (I was told pheasant tends to be dry) but this way it was perfect! My first foray into cooking a pheasant turned out perfectly, thanks for posting!"
"Hubby wanted to smoke pheasants and we decided on this recipe and IT ROCKS!!!! He had 2 birds and used all ingredients with changes only to the amount - 1 tsp lemon juice. Water smoked with apple wood chunks for 8 hours adding 2 tbsp whiskey and 1/2 tsp tabasco to the water."
"I never remember liking the pheasants my mom prepared when I was a kid, but when they gave us 4 birds, I had to try this. I liked it a lot, although I thought it was a little salty. The recipe didn't mention what to baste it with so I just roasted it with a bit of the brine and basted it with that. Still had great flavor (other than the saltiness which was probably my fault) and no gamey taste at all. Yum!"
"My husband took the brine to the hunt and put 6 birds around noon. Cooked them slowly on the Green Egg with prosciutto and chorizo on top. Fantastic! We'll try brining the rest for 24 hrs."
"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."
"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."
"I used this recipe for chukkar and it turned out great. I marinated the birds for 2 or 3 days and cooked them under foil. They turned out moist and delicious. I didn't have any bacon, but will try them that way next time. Thanks for sharing!"
"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!"
"I used this recipe for several of my friends who normally don't eat wild game but they loved it and I have so far passed out 5 recipes. Thanks Chef Constantine"
"Excellent Brine. I recommend adding sliced apples and onions to the roaster. This greatly improves the gravy."
"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."
"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! "
"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. "