Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pheasant ideas?
Options
Wolfpack
Posts: 3,551
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
-
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.
-
Ripenem on this and the other forum makes a killer pheasant neuberg...maybe he will chime in.
-
http://eggheadforum.com/discussion/comment/1029887/#Comment_1029887
heres ripnems recipe
http://eggheadforum.com/discussion/comment/846722/#Comment_846722
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.
-
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.Greensboro, NC
-
Threw some cherry chips on and we are off. Sorry for bad pics- too lazy to get camera outGreensboro, NC
-
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.Greensboro, NC
-
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum