Best 3 Brined Roast Pheasant Outdoor Wisconsin Style Recipes
Brined roast pheasant, a Wisconsin outdoor delicacy, offers a succulent and flavorful dish packed with rustic charm. Infused with a savory brine, the pheasant retains its moistness and tenderness while absorbing a burst of aromatic herbs and spices. Roasted over an open flame, the pheasant takes on a beautiful golden-brown crust, locking in the juices and creating a crispy, smoky layer that tantalizes the taste buds. Served with your favorite sides, brined roast pheasant embodies the spirit of Wisconsin's outdoor culinary heritage, making it a must-try dish for any food enthusiast seeking an authentic and delicious experience.
Check out the recipes below so you can choose the best recipe for yourself!
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.
ROAST PHEASANT
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
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 rib roast recipe with brine. Great for a holiday dinner!
Provided by Digame1129
Categories Roasts
Time 13h45m
Yield 8
Number Of Ingredients 11
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
Tips:
- Brining the pheasant: Brining helps to tenderize the meat and add flavor. Use a brine solution made with water, salt, sugar, and spices. Brine the pheasant for at least 4 hours, or overnight.
- Roasting the pheasant: Preheat the oven to 400°F (200°C). Roast the pheasant breast-side up on a roasting rack in a baking pan. Baste the pheasant with melted butter or oil every 20 minutes. Roast the pheasant for about 1 hour, or until the internal temperature reaches 165°F (74°C).
- Serving the pheasant: Let the pheasant rest for 10 minutes before carving. Serve the pheasant with roasted vegetables, mashed potatoes, or wild rice.
- Storing the pheasant: Leftover pheasant can be stored in the refrigerator for up to 3 days. You can also freeze the pheasant for up to 3 months.
Conclusion:
Brined Roast Pheasant Outdoor Wisconsin Style is a delicious and flavorful dish that is perfect for a special occasion. The pheasant is tender and juicy, and the crispy skin is perfectly seasoned. This dish is sure to impress your guests.
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