Best Brined Roast Pheasant Outdoor Wisconsin Style Recipes

Pheasant in Wine Sauce image

Provided by Sandaidh

Categories Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter or 4 tablespoons margarine
1 pheasant
2 tablespoons flour
1/2 cup clear stock
1/2 cup white wine
seasoning

Steps:

Melt butter or margarine in a heat-proof Dutch oven.
When hot, sauté the pheasant gently all over until it's golden brown.
Remove the bird.
Add flour, stock and wine, blend smoothly.
Bring to a boil and add seasoning.
Return bird to the Dutch oven and cover.
Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.

Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9

Pheasant in a Crock image

Provided by ratherbeswimmin

Categories Pheasant

Time 5h30m

Yield 2 serving(s)

Number Of Ingredients 10

3 -4 sprigs fresh thyme
3 sprigs fresh parsley
2 garlic cloves (one crushed, the other sliced)
1 (2 -3 lb) pheasants, rinsed and patted dry
salt
fresh ground black pepper
1 large orange
4 slices smoky bacon
1 tablespoon olive oil
1/4 cup chicken broth

Steps:

Put the thyme, parsley, and crushed garlic inside the pheasant.
Tuck the garlic slices between the legs and body.
Season the pheasant with the salt and pepper.
Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
Wrap the breast with the bacon and put the pheasant in a slow cooker.
Halve the orange and squeeze the juice all over the bird.
Put one of the squeezed orange halves in the cavity.
Drizzle the pheasant with olive oil and broth.
Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
Serve the pheasant on a platter, with the juices poured over.