Brandy Apple-Glazed Roasted Pheasant

Makes four servings.

1 whole pheasant, 3 1/2 to 4 pounds, skin on.

Pheasant brine:

1  1/2 gallons water

1 cup non-iodized salt

1/2 cup brown sugar

1/4 cup black pepper

7 sprigs fresh rosemary

1/2 large bulb of garlic, cloves peeled and smashed

2 Honeycrisp apples, sliced

1 lemon, sliced and juiced

4 ounces fresh ginger, smashed

Brandy apple glaze:

1 Tablespoon butter

1 cup shallots, julienne

1  1/2 tablespoons freshly minced garlic

1  1/2 ounces brandy

1/2 tablespoon white wine vinegar

3 cups chicken stock

3/4 cup apple cider

3 tablespoons apple butter

2 tablespoons honey

4 teaspoons salt

To roast pheasant: Once pheasant has sat completely covered by brine in fridge for 24 hours, preheat oven to 450 degrees. Rinse pheasant, pat dry. If possible, truss bird. Lightly salt and pepper all sides. Cook pheasant, breast side up, at 450 degrees for 25 minutes, turn oven down to 350 degrees. Cover breast side of pheasant with sliced apples from brine. Cook for another 40-50 minutes. Check for an internal temperature of 160 degrees before removing.

To make glaze: Start once pheasant is inserted into oven. Sautee shallots and garlic in butter on medium heat until shallots are soft and slightly browned. Deglaze with brandy, add vinegar, simmer for one minute before adding remaining ingredients. Cook on medium to medium-high for approximately 35 minutes or until liquids have reduced to one third. Stir often. Turn heat to simmer, and continue reducing until glaze acquires viscid texture and dark brown color (approximately another 10 minutes). Keep on low until ready to serve.

To serve: Let roasted pheasant sit for five minutes. You may choose to remove apples or keep them atop skin. As well, you have the option to glaze pheasant as it cools, or wait until it is carved to drizzle glaze overtop individual servings.

About the chef: With a culinary background including the West Coast’s famed Elk Public House, our featured chef, Jack Hennessy, now lives with his wife in St. Louis Park, Minnesota. Jack is a passionate denizen of the outdoors and is the author of the food blog “Braising the Wild”.  He has also penned an outdoors column titled “Game Gourmet” that appeared weekly in a Minnesota newspaper. John’s approach to preparing meals for his friends and family centers on the experience and joy of hunting, and connecting this to a meal crafted from something truly wild.

Follow Jack on Twitter: @WildGameJack

Facebook: https://www.facebook.com/braisingthewild/

Categories: 1.Location, Cooking, Featured, Game Birds & Waterfowl, Recipes

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