Brined Roast Pheasant Outdoor Wisconsin Style
Elevate your outdoor cooking game with this Brined Roast Pheasant Outdoor Wisconsin Style—a tender, flavorful dish that celebrates the rustic charm of Midwestern cuisine. The secret to this recipe lies in the overnight brine, infused with kosher salt, brown sugar, juniper berries, and aromatic herbs like thyme and bay leaves, ensuring every bite is succulent and seasoned to perfection. After the brine, the pheasants are roasted or grilled with a rich paprika-butter rub that crisps the skin beautifully while locking in moisture. Stuffed with fresh lemon wedges and thyme sprigs, these game birds boast a citrusy, herbaceous finish ideal for pairing with roasted root vegetables like carrots, potatoes, and onions. Whether cooked over an open flame or in your oven, this dish is perfect for savoring the great outdoors or bringing a taste of Wisconsin’s wilderness to your table.
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Recipe Information
Ingredients
- 2 whole (cleaned, about 1.5-2 lbs each) Pheasant
- 8 cups Water
- 0.5 cup Kosher salt
- 0.25 cup Brown sugar
- 2 whole Bay leaves
- 1 tablespoon (optional, for authentic flavor) Juniper berries
- 1 tablespoon Black peppercorns
- 4 crushed Garlic cloves
- 4 sprigs Fresh thyme
- 4 tablespoons (softened) Butter
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 whole (cut into quarters) Lemon
- 4 cups (chopped) Optional vegetables for roasting (carrots, potatoes, onions)
Instructions
1. To prepare the brine, combine water, kosher salt, brown sugar, bay leaves, juniper berries (if using), black peppercorns, garlic cloves, and fresh thyme in a large pot. Heat gently over medium heat until the salt and sugar dissolve completely. Remove from heat and allow to cool to room temperature.
2. Submerge the cleaned pheasants in the cooled brine. Cover and refrigerate for 12–24 hours to allow the flavors to fully penetrate the meat.
3. After brining, remove the pheasants from the liquid, rinse thoroughly under cold water, and pat dry with paper towels. Let them rest uncovered in the refrigerator for 1–2 hours to dry the skin for better roasting.
4. Preheat your grill to medium heat (if cooking outdoors) or your oven to 400°F (200°C) for indoor roasting.
5. Mix softened butter, olive oil, paprika, and ground black pepper in a small bowl to create a seasoning rub. Carefully rub this mixture all over the skin of the pheasants and under the breast skin for added moisture.
6. Stuff the cavity of each pheasant with a lemon quarter and additional thyme sprigs, if desired.
7. (Optional) Arrange chopped vegetables around the pheasants on a roasting pan or secure them in a foil packet for grilling alongside the birds. Drizzle with olive oil, salt, and pepper.
8. If grilling, place the pheasants breast-side up on the grill and cover. Cook for 35–45 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) at the thickest part of the breast and 180°F (82°C) near the leg joint. For oven roasting, place the birds on a rack over a roasting pan and cook for about 45–60 minutes, basting with pan drippings halfway through.
9. Remove the pheasants from the grill or oven and tent loosely with foil. Let them rest for 10–15 minutes before carving to allow the juices to redistribute.
10. Carve and serve hot, accompanied by roasted vegetables if prepared. Enjoy your Brined Roast Pheasant Outdoor Wisconsin Style!
Nutrition Facts
Calories |
4943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.7 g | 341% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 57737 mg | 2510% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 87.2 g | ||
| Protein | 521.6 g | 1043% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 802 mg | 62% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6528 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
