Brined Roast Pheasant " Outdoor Wisconsin" Style
1530 mins (prep 1440, cooking 90)
13 ingredients
2 servings
Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

Categories:  for-1-or-2 , midwestern-u.s. , pheasant , north-american , christmas , equipment , thanksgiving , low-carb , low-in... , time-to-make , holiday , low-calorie , easter , easy , main-dish , oven , american , meat , >-1-day , wild-game , number-of-servings ,
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Serving Size (1141.27 g)
Servings 2
Amount per Serving
Calories 555.58 Calories from Fat 108.0
% Daily Value *
Total Fat 12.0g 36.91%
Saturated Fat 7.6g 75.97%
Trans Fat 0.48g %
Cholesterol 31.8mg 21.2%
Sodium 23091.44mg 1924.29%
Total Carbohydrate 116.05g 77.37%
Dietary Fiber 0.0 g 0.0%
Sugars 114.78 g %
Protein 0.27g 1.07%
Vitamin A 369.6IU% Vitamin C 0.0mg%
Calcium 144.33mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
real maple syrup, cloves garlic, ground cloves, dash cayenne pepper