Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pheasant ideas?

Went pheasant hunting today and have a bunch of breasts to cook. To me the meat tastes like a cross between chicken and turkey- anyone done anything creative with them?
Greensboro, NC

Comments

  • U_tardedU_tarded Posts: 1,292
    Brine those suckers!  Quick brine salt sugar water and some herbs (thyme, rosemary, garlic etc).  About 2-3 hours.  Pull rinse, let them rest in the fridge another 2-3 hours.  The rest is key, the brining will help them bleed out too if you have any shot in the breast.  I prefer it cooked hot and fast think like 400 raised direct should be quick.  Or you could roast a little lower with some cornstarch and rub and get an almost breaded feel.  Im excited to see what you get.  
  • vidalia1vidalia1 Posts: 7,091
    Ripenem on this and the other forum makes a killer pheasant neuberg...maybe he will chime in.
  • I made a pheasant cordon blue one night it turned out really good but it was so long ago I don't remember the details.
  • WolfpackWolfpack Posts: 1,464
    So the time has come- brined them for about 3 hours. Planning on a couple different ways... Grilling 350 dome indirect. Sounds like they can really dry out so covering g some in bacon and will leave some without. Put DP shakin the tree on them.
    image.jpg 298.7K
    Greensboro, NC
  • WolfpackWolfpack Posts: 1,464
    Threw some cherry chips on and we are off. Sorry for bad pics- too lazy to get camera out
    image.jpg 170.4K
    Greensboro, NC
  • WolfpackWolfpack Posts: 1,464
    Pulled at 160- the ones in bacon were significantly more moist than the ones without. I sliced the ones in bacon some plain and some with bone suckin sauce. Ended up doing a quasi neuberg with the others. no cream but really liked the addition of the olives. Next time I would add more. Both the wife and the neighbors really liked them both. Really a good dish- ready to go again to try some modifications. image
    image.jpg 291.7K
    image.jpg 283.6K
    image.jpg 292.7K
    Greensboro, NC
  • U_tardedU_tarded Posts: 1,292
    looks delicious!

  • Looks great - My family loves them stuffed with jalapeño slices and then wrapped in bacon as you did.  You can also spray them with a bourbon/worcestshire mix (50/50) to keep them moist toward the end.  Biggest challenge is to get all the shot out.  Always seem to be one piece hanging around that the brining didn't get out.

Sign In or Register to comment.