This looks very good and has great ratings on recipezaar.com
Brined Roast Pheasant " Outdoor Wisconsin" Style
By: EdsGirlAngie
Dec 31, 2004
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.
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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or
PHEASANT
By: Satisfied Kris
Nov 15, 2002
Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.
Ingredients
* 3 pheasants, split
* 1/2 cup butter
* 2 cups sliced mushrooms
* 1 cup dry white wine
* 2 tablespoons lemon juice
* 1/2 cup chopped onion
* 1 teaspoon salt
* 1 teaspoon pepper
Directions
1.Saute pheasants in butter 10 minutes.
2.Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
3.Add wine, lemon juice, onions, salt and pepper.
4.Cover and simmer 1 hour or until tender.
5.NOTE: If oven is used- Bake at 375 degrees for about 2 hours.
