Roast Pheasants With Double Cranberry Sauce Recipe - Los Angeles Times

Ingredients

• 8 cups cold water, divided
• 1/2 cup Diamond Crystal kosher salt, plus more
• 1/2 cup packed light brown sugar
• 1/2 cup honey or maple syrup
• 1/4 cup fresh lemon juice
• 4 garlic cloves, finely chopped
• 1 small yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 2 whole pheasants (2 to 2 1/2 pounds each), cleaned and trimmed
• 10 tablespoons unsalted butter, room temperature, divided
• Freshly ground black pepper
• 1/2 teaspoon sweet paprika, divided
• 10 slices thick-cut bacon
• 1 1/2 cups low-sodium chicken broth
• 1 cup grape juice (white or purple)
• 2/3 cup cranberry juice
• 2 teaspoons finely chopped fresh thyme leaves
• 2 tablespoons unsalted butter, room temperature
• 1 tablespoon all-purpose flour
• 1/2 cup dried sweetened cranberries
• 1 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon freshly ground black pepper