With a low amount of fat and a lack of meat, pheasants are very easy to overcook. They are dry to begin with. This means that you must use the right cooking technique or you'll waste your hard-earned bird. Pheasants are best roasted, braised, slow cooked, grilled or smoked.
A few tips on preparing pheasant:
Get started with this ridiculously simple recipe. Featuring an apple cider brine and a bourbon glaze, it's sure to be the best pheasant recipe you've tried yet:
Ingredients
* Yes, you can use any regular potato, onion and apple you have.
Brine:
Glaze:
Combine the brine ingredients in a small pot and bring to a boil. Stir rapidly until fully dissolved. Remove from heat and allow to cool completely.
Place pheasant into a plastic bag and pour in the brine. Allow to brine overnight in the refrigerator.
Remove from the brine and rinse under cold water for 1 minute. Place onto a plate and put in the refrigerator for 6 hours, uncovered.
Remove from the fridge and let sit at room temperature while you preheat your oven to 500°F.
In a small skillet, arrange the apples, potatoes and onions in one layer. Drizzle with olive oil. Place the pheasant on top. Roast at 500°F for 15 minutes.
Remove from heat and turn the oven down to 350°F. Prop open the door. While the oven cools, combine your glaze ingredients. Use a brush to coat the skin heavily with the glaze, all over.
Return the skillet to the oven and roast an additional 30 minutes at 350°F, or until the internal temperature of the bird reads 155°F. The meat will still be slightly pink.
Remove from heat and allow to rest 15 minutes. Enjoy!