Roasted Whole Pheasant - How to Cook Meat
If you shy away from pheasant because of its potential to be dry, try using my method of brining the meat first to keep it from drying out when it's roasted.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at howtocookmeat.com.
Ingredients
- 1 pheasant
- 8‒10 cups brine
- Leek
- Root vegetables
- Bacon
- Onion
- 8‒10 cups warm water
- ½ cup sea salt
- ¼ cup cane sugar
- 2 cloves garlic
- 1 Tbsp crushed bay leaf
- 1 Tbsp black peppercorn
- 1 Tbsp coriander seed
- 1 Tbsp mustard seed
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