Best 2 Brined Roast Pheasant Outdoor Wisconsin Style Recipes
**Experience the Exquisite Taste of Brined Roast Pheasant: A Culinary Journey Through Wisconsin's Outdoor Heritage**
Prepare to embark on a tantalizing culinary adventure with our carefully curated collection of brined roast pheasant recipes, a testament to Wisconsin's rich outdoor traditions. Discover the art of creating this delectable dish, from the initial brining process that infuses the pheasant with savory flavors to the roasting techniques that result in a moist and tender bird. Immerse yourself in the diverse range of recipes, each offering a unique twist on this classic dish, whether you prefer a traditional approach or a more contemporary take. Get ready to savor the exceptional taste of brined roast pheasant, a true celebration of Wisconsin's outdoor heritage and culinary expertise.
**Recipes Included:**
1. **Classic Brined Roast Pheasant:** Master the timeless recipe that has been passed down generations, featuring a simple brine solution and an aromatic herb butter, resulting in a succulent and flavorful pheasant.
2. **Garlic and Herb Brined Roast Pheasant:** Elevate your taste buds with this flavorful variation, where a combination of garlic, thyme, and rosemary infuses the pheasant with a savory and aromatic character.
3. **Maple Brined Roast Pheasant:** Experience the sweet and smoky notes of maple syrup in this unique recipe, creating a glaze that caramelizes beautifully in the oven, adding a delightful layer of flavor.
4. **Brined Roast Pheasant with Wild Rice Stuffing:** Indulge in a comforting and hearty dish where a savory wild rice stuffing, featuring mushrooms, celery, and dried cranberries, complements the tender pheasant perfectly.
5. **Smoked Brined Roast Pheasant:** Embark on a smoky adventure with this recipe, where the pheasant is brined and then smoked, resulting in a deeply flavorful and aromatic bird with a hint of smokiness.
ROAST PHEASANT
Follow these general instructions and you will get a lovely, moist bird. This technique also works with ruffed grouse, chickens and guinea hens. Serve with a nice white wine, some mashed potatoes and a vegetable of your choice. A good option is to cut up some carrots, potatoes, parsnips, celery root and turnips and roast them with the birds. I have a similar recipe for roast partridge, if you are looking for something a little different.
Provided by Hank Shaw
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Brine the bird. Make a brine by bringing the water, salt, bay leaves, juniper and sugar to a boil. Cover and let cool to room temperature. When it cools, submerge your pheasant in the brine and keep it in the fridge for 4 to 8 hours. The longer you brine, the saltier the pheasant will become. I brine pen-raised birds for 4 hours, old roosters for 8 hours.
- Optional step: If you really want a crispy skin, take the birds out of the brine and set them uncovered in the fridge for 12 to 24 hours. This dries out the skin (but not the meat} and helps you get crispier skin.
- When you are ready to cook, take the pheasant out of the fridge and let it sit at room temperature for at least 30 minutes and up to an hour. Heat your oven. Get it to 500°F if possible, but at least 400°F. Give yourself at least 15 minutes of preheating, and up to a half hour. Oil the bird. You can do this with olive oil or you can smear butter all over it. Crack some black pepper over the bird.
- Stuff with a piece of onion or apple and a few fresh herbs. A cut lemon is a good choice, too. Do not pack the cavity. Truss the bird if you want. I do this often because it helps the pheasant cook more evenly. (Here's a video on how to truss a chicken, which is basically the same thing as a pheasant.)
- Roast the pheasant uncovered for 15 minutes at your high temperature. Take the pheasant out and lower the temperature to 350°F. Leave your oven door open to speed this process.
- Optional step: Baste the bird with either butter or a glaze. When I do this, I like to use a boiled-down combination of butter and maple syrup.
- Return the pheasant to the oven and roast uncovered for 30 to 45 minutes. You want the internal temperature of the thigh meat to be about 155°F to 160°F and for the bird's juices to run pretty clear. A little pink in the juice - and in the bird - is what you want. The higher end of this cooking time will give you a well-done bird, which I try to avoid but many people prefer.
- Remove the pheasant and let it rest for 10 to 15 minutes. This resting time is vital, as it lets the juices redistribute within the pheasant. It will also finish off the cooking process through carry-over heating.
Nutrition Facts : Calories 476 kcal, Carbohydrate 5 g, Protein 52 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 162 mg, Sodium 9538 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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.
Tips:
- Choose the right pheasant: Select a young, plump pheasant for the best flavor and texture.
- Brine the pheasant: Brining the pheasant in a saltwater solution helps to tenderize the meat and infuse it with flavor.
- Use a flavorful marinade: Marinate the pheasant in a mixture of herbs, spices, and liquids to add even more flavor.
- Roast the pheasant at a high temperature: This will help to create a crispy skin and juicy meat.
- Let the pheasant rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Brined roast pheasant is a delicious and flavorful dish that is perfect for a special occasion. By following the tips above, you can ensure that your pheasant turns out perfectly cooked and juicy. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad, and enjoy!
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