Pheasant ideas?

Wolfpack · December 2012

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?

U_tarded · December 2012

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.

vidalia1 · December 2012

Ripenem on this and the other forum makes a killer pheasant neuberg...maybe he will chime in.

fishlessman · December 2012

http://eggheadforum.com/discussion/comment/1029887/#Comment_1029887

heres ripnems recipe

http://eggheadforum.com/discussion/comment/846722/#Comment_846722

apphunter · December 2012

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.

Wolfpack · December 2012

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.

Wolfpack · December 2012

Threw some cherry chips on and we are off. Sorry for bad pics- too lazy to get camera out

Wolfpack · December 2012

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.

U_tarded · December 2012

looks delicious!

milesbrown4 · December 2012

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.

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Pheasant ideas?

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