Wild Game Recipe: Move Over, Turkey: Pheasant for The Holidays

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Delicious Roasted Iowa Pheasant
Delicious Roasted Iowa Pheasant

With wild pheasant numbers up, it’s time to not only time to get out in the field hunting pheasant. But its also time to start a new annual holiday dinner tradition – Putting wild game on the holiday meal plan.

Follow the directions and view the infographic  below to field dress your game bird, then prepare it for a awesome holiday feast (or anytime, really).

Delicious Roasted Iowa Pheasant
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Prep Time
24 hr
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
24 hr
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 8 cups water
  2. 1/2 cup kosher salt
  3. 1 cup brown sugar
  4. 1 onion, chopped
  5. 3 cloves garlic, smashed
  6. 1 pinch ground cloves
  7. Juice from 1/2 orange
  8. 1 dash cayenne pepper
  9. 1 whole pheasant
For the Brine
  1. Bring water and salt to a boil, cool to room temperature (45 min)
  2. Add sugar, onions, garlic, cloves, orange juice, cayenne pepper and pheasant, cover and refrigerate overnight.
For Cooking
  1. Preheat oven to 350 degrees.
  2. Inside the pheasant add a slice of onion, piece of carrot, one-two cloves garlic, an orange slice and a bunch or two of thyme.
  3. Add a can of chicken broth to the roasting pan.
  4. Place brined pheasant breast up in the pan.
  5. Lightly season with salt and pepper.
  6. Tie the legs with butcher’s twine (optional).
  7. Baste frequently.
  8. Roast uncovered for about 1 hour, check bird and roast for 15 more min.
  9. Keep an eye on your bird to avoid over cooking.
  10. Allow bird to rest 15 min before carving.
Notes
  1. Optional Serving Ideas: Serve on or with a side of Wild Rice.
Hunting Magazine http://huntingmagazine.net/

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