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brining/pheasant???

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smoke
smoke Posts: 30
edited November -1 in EggHead Forum
cooking some pheasants fri night which is a first. also i have never brined. dont know what i need to do or how to. any ideas for brining or recipes. thanks
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  • SoDakEgger
    SoDakEgger Posts: 122
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    I am assuming you are talking about wild birds. Wild pheasant needs to be cooked slow and with moisture, otherwise they are going to get dry and or rubbery.

    I have a recipe for pheasants I have made on the Egg with great success. It sounds a little odd, but trust me on this one.

    Drain and rinse some sauerkraut- a big can or one of the refrigerated bags of the stuff. Put a layer of the kraut on the bottom of a baking dish. Throwing in some bay leaf, juniper berries, sliced apples, or onions would be a good touch. Salt and pepper the birds and place them on top of the kraut. Cover the birds with the remaining sauerkraut. I usually sprinkle a little vermouth over all. Cook indirect at 325 for like 2 hours. The birds come out really nice and tender this way and because the kraut was rinsed and then cooked it has a mild flavor.

    My favorite non-Egg recipes for pheasant are to use the meat for soups or chili or for a la king.
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