Pheasant ?

[VN350X10]

I know it ain't 'que, but does anyone here have any ideas on doing these birds ?
They always seem to be dry, but I'm game to try one more time.
Only got 2 of them, so it's not like I can ruin a lot of meat here....

uncle albert

[Pitmaster]

I have no experience with them but I bet brining them first would be a good start. If I had 2 of them and wanted to experiment I use 2 different brines and cook them at the same time. Here's a brine I would start with. I would make one brine with just water and the other one either straight buttermilk or a 50/50 water and buttermilk.

I suspect you may be over cooking them. You want a maximum internal temperature of 160º in the breast (white meat) and 170º (dark meat).

Basic, all purpose Brine
Dan Gill



Per gallon of liquid (water, buttermilk* or a combination) stir to dissolve:

1 cup of salt (preferably non-iodized dairy, kosher, or pickling)
1/2 cup of sugar (I like molasses)
2 tablespoons of ground pepper (I use freshly ground)
1 tablespoon each of granulated garlic and granulated onion

Just about any other seasonings or herbs can be added for flavor - I always include a little allspice as homage to the origins of barbecue. Ginger, rosemary and red pepper are popular additions. Use a non-reactive container such as plastic, glass or stainless steel(resealable plastic bags work great for small cuts). Cover completely with brine and refrigerate for about 12 hours. I don't bother with rinsing or soaking in fresh water before cooking.

*Preferred for poultry and lamb.

[Jayhawker]

I grew up pheasant hunting, and my old standby method was beer butt style with varying marinades.

[BoltNut]

I did them in a yogart-based cream sauce in N.D., but my favorite way by far is "poppers." Fried little bite-sized chunks coated lightly...Mmmmmmm! Wild bird is hard not to overcook and dry out unless you wrap it in bacon on the grill.

[BigSlick]

Glaze em with a reduction of ½ OJ and ½ apple juice and smoke em stuffed with apple pieces ;)

They won't dry out on ya one bit

Brine em is the bomb if ya got the time

[VN350X10]

DAYUMM.........

looks like I need to get a few more birds !

Thanks guys !

uncle

[VN350X10]

Further inspection has revealed that the "two phesants" (as wrapped) are actually:

3 drumstick/thigh combo's

8 breast fillets

as I type this, they are all soaking in apple juice, & the smoker is going to be fired up early in the AM. Got my apple wood ready today for the smoking, shouldn't take but a couple of hours, the pcs. are really kind of small.
Might throw some sausage on just so as to not waste the smoke charge.
results will be known tomorrow night. Late picnic planned w/folks that have never had phesants before, smoked should make a great appitizer !

uncle

[BigSlick]

OK errybody, be at Unc's place early or miss out :supergrin:

[VN350X10]

found out that Auntie had never had phesant either....

I wasn't impressed, but the starving hoarde looked like a swarm of locust !

Next time, I'm going to include some olive oil in the marinade mix. wasn't bad (for phesant) but I'd have liked it a bit juicier.
The smoker never registered higher than 225-230, so it was plenty low, just typical bird.
If the skin had been on it, it would have been better, but the bird was free & prepped, so I said "Thank You" !(couldn't have been too bad.....no survivors!)

uncle