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Skinless Pheasant

BeerMikeBeerMike Posts: 270
edited 6:33PM in EggHead Forum
A co-worker cleaned out his freezer this week and gave me 4 skinless pheasants. I read many posts from the archives and still not sure if I should go low 'n slow or a higher temp cook. The birds are now in a brine (from the archives). [p]Your recommendations for the pheasant would be appreaciated.[p]
BeerMike

I think it's time for another beer!  Beer drinking (legally) since 1984
BGEing since 2003
2 Large BGEs and 1 XL BGE 
Sold small BGE and 3rd and 4th large BGEs (at wife's "request"....sad face)
Living the dream in Wisconsin

Comments

  • smokeydrewsmokeydrew Posts: 130
    BeerMike,[p]I have a freezer full of pheasant and I don't really know how to cook them either. I have cooked 2 of them on a v at about 325 for 3-4 hours with bacon over them and they turned out ok, but I'm sure there is a better method.[p]I would love to here any suggestions![p]-smokeydrew

  • smokeydrew,[p]I have found that a high heat cook of the breast meat works well. I marinate the meat in a sauce I make by heating olive oil, onion, garlic, and white wine. I let the sauce cool to room temp and I add some lemon juice. The meat turns out great. I have not tried to cook a whole bird because I think it will get too dry.

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