Brined Roast Pheasant Outdoor Wisconsin Style Recipes

BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE

Brined Roast Pheasant

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

Ingredients

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

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.

ROAST PHEASANT

Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories Everyday Cooking

Time 2h25m

Yield 4

Number Of Ingredients 5

Ingredients

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

Preheat an oven to 250 degrees F (120 degrees C).
Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

STANDING ROAST BEEF (BRINED)

Standing Roast Beef (Brined) image

Standing rib roast recipe with brine. Great for a holiday dinner!

Provided by Digame1129

Categories Roasts

Time 13h45m

Yield 8

Number Of Ingredients 11

Ingredients

8 cups warm water
8 cups brewed French-roast coffee
1 cup kosher salt
1 (1 ounce) package dry French onion soup mix
1 onion, diced
¼ cup minced garlic
2 tablespoons Worcestershire sauce
1 (6 pound) standing beef rib roast
2 teaspoons garlic powder, or to taste
2 teaspoons onion powder, or more to taste
ground black pepper to taste

Steps:

Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
Preheat oven to 375 degrees F (190 degrees C).
Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
Place roast into preheated oven and bake for 1 hour.
Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.

Nutrition Facts : Calories 538 calories, Carbohydrate 8.2 g, Cholesterol 124.9 mg, Fat 38.8 g, Fiber 0.9 g, Protein 36.6 g, SaturatedFat 15.7 g, Sodium 11819.5 mg, Sugar 2.2 g

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