Pheasant

blind99

A friend dropped off some pheasant, which I had never cooked.  After some reading, it sounded like a brine was in order.  I decided to try an equilibrium brine, also first time for me.  Basically, you weight the product you're brining and the water, figure the % salt you want, and add that much to the water.  For poultry, I went with 2%.  This worked great - you can't over brine this way. 

Apps were shishito peppers, grilled radishes.  Made some duckfat potatoes to go with the meat.  Washed it down with basil hayden, slaughter house whiskey, and scotch.  Maybe that explains the lousy pictures.  Anyhow, the pheasant was delicious.  rubbed with salt, pepper, garlic. cooked indirect over some apple smoke.  pulled a little late - 165, was planning for 155.  didn't add any sauce.  Not like a perdue chicken at all.... it had flavor!  as one of my friends said, it tastes like this bird was actually using its wings to fly.  wife will be happy this isn't in the fridge now:

Sea2Ski

Pheasant is a good switch up from chicken. I like it a lot.  I wish I had regular access and to more of it. 

Looks like you you nailed them.  Good job and thanks for sharing.  

bgebrent

Beautiful looking birds brother!!  And nice write up.  They look damned tasty.

blind99

@Sea2Ski @bgebrent thanks - it was a fun evening and fun to cook something different

pgprescott

Sounds like a great time. 

Grillinois

Looks great!

bgebrent

blind99 said:

@Sea2Ski @bgebrent thanks - it was a fun evening and fun to cook something different

Nice to see a different cook my friend!  This one is nice!

leemschu

Always wanted to try pheasant. To bad there aren't any around here... Looks great though!

saluki2007

Great looking cook and write up.  I have not had pheasant in forever.  I had one running around my house for a couple weeks last fall.  They are a beautiful bird.

DRoberts908

Great Cook!