For even better-tasting upland birds, first submerge the pheasants in a brine of 1 gallon water mixed with 1 cup each kosher salt and brown sugar. Keep between 34 and 40 degrees for 6 to 12 hours. Drain, pat dry and start cooking.
Prep time: 20 minutes
Cook time: 30 minutes
- 2 whole pheasants, skin intact
- ¼ cup fresh, chopped rosemary leaves
- ¼ cup fresh, chopped basil leaves
- ¼ cup chopped parsley
- 4 garlic cloves, minced
- 1 lemon, sliced and diced
- ¼ cup softened butter
- Salt and pepper
- 2 cans of beer
- Preheat oven to 350 degrees.
- Starting at each pheasant's neck, carefully separate the skin from the body, trying not to tear the skin. The idea is to create a space between the skin and body.
- In a bowl, combine rosemary, basil, parsley, garlic, lemon, butter and a few shakes of salt and pepper. With your fingers, spread a layer of the mixture between the skin and breast of each pheasant. Liberally season cavity and skin with salt and pepper.
- Open beers and pour out (or drink) about ¼ of the liquid. Place one open beer can inside each pheasant. If you don't have a device to keep the pheasants upright, place them on their backs with the can opening turned up.
- Place pheasants in a baking pan and roast for 30 minutes or until internal temperature is 150 degrees. Allow birds to rest for 5-10 minutes before serving.