Brine for Pheasants


 
P

Paul R

TVWBB Fan
Looking for brine suggestions for wild pheasant. What flavors would you add and how long? Couple of hours??

Paul
 
Yes, couple hours. Perhaps 3 if skin on. I like adding garlic, bay, sage, thyme and occasionally juniper. I use salt only; no sugar.
 
These are skinless. Thinking about plank cooking them. They dry out easily. Thanks for the no sugar tip Kevin.

Paul
 
They work on planks. I just usually toss a little piece of wood in. They cook quickly and I cook them quickly, often basting with a fat-based baste (flavored similarly to the brine), basting fairly often. I have everything else (sides, etc.) pretty much ready when I put them on.
 
I was planning on doing halves, Do you just grill them direct then Kevin?? What temps? Can you elaborate on your baste?

Thanks
Paul
 
I do them indirect if skinless; temps in the low- to mid-300s. For the baste I usually reduce maybe 3/4 c cheap white wine till it's about 2-3 T. Meanwhile, I'll sweat a T of minced shallot and a finely minced garlic clove in half a stick of melted unsalted butter (or butter plus bacon falt or lard) till the garlic is sweet but not browned, adding some minced herbs and ground white pepper. I combine the wine reduction with the butter mix and whisk with about a t of Dijon to emulsify. This I'll paint on the entire breast, both sides, then place them indirect; I continue to baste lightly but somewhat frequently, meat side only, till done. I don't flip them. I rest them a few minutes then serve.
 
This was without a doubt, the best pheasant i have ever eaten! Right up there with some of my best meals ever. Thank you for the advice Kevin. You must use variations of this baste with all poultry. Want to try it with boneless/skinless chicken.

Paul
 
Paul,

If you like to eat "Chinese Chicken", then you might also want to look-up a recipe that I tried a while ago (not grilled, but still excellent).

I cannot recall the source, but:

The recipe originated from some relativlely famour resteraunt. It was made with Apricots & Dates. Before cooking, there was a simple dry-herb blend that I put into the body cavity & shook-it-around to coat the inside. The herbs permeated from inside, and the sweet reduction penetrated from the outside.

It was simple & relatively quick, but tasty.
 
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