What is the Best Pheasant Recipe Ever?

Eric"DOC"Holliday said:
We knocked the pheasant dead this past New Year's Eve during our family hunt. Cooked some of them up yesterday in cooking bags @ 375 degrees with sliced apples and apple juice in a cooking bag for about an hour & 15 mins (Its my dad's recipe). I thought it came out really dry, there has to be better recipe's out there. Anyone have a recipe that is a solid 9 out of 10 or better? Thanks.

Regards,
The Holliday Family:10sign:
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The reason it came out really dry is because you cooked it WAY too long.

At 375 a normal sized, unstuffed pheasant will cook in about 35 minutes in a cooking bag. Maybe 45 minutes open in the oven, but that's pushing it.

Also brine the bird for several hours or overnight before roasting. Makes a big difference.
 
Pheasant marsala, made just like chicken marsala. I also like pheasant vegetable rice soup made in the slow cooker.
 
Check out Pheasant Marsala: Emeril Lagasse's recipe for chicken marsala. Google chicken marsala and sub pheasant.

I found pounding 1" pieces with a tenderizer makes the meat uniform and easier to control browning et al.;this I learned from the "South Dakota Magazine." And it works...
 
Buttermilk brine

Brine
1.5 qts buttermilk
1 yellow onion (finely chopped)
1/4 cup salt
1/4 cup granulated sugar
2 tablespoons hot pepper sauce (frank's)
6 garlic cloves (minced)
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper

Brine pheasants (~3-4 birds) for 8-24 hours

then roast, grill or smoke to your pleasing.
 
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