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Beer Can Roasted Pheasant Recipe

Cooking a whole pheasant with a can of beer is fun and results in a flavorful, juicy bird with crispy skin, plus it's a heck of a lot easier than deep-frying

Beer Can Roasted Pheasant Recipe
Beer-Can Roasted Pheasant Recipe (Photo courtesy of Scott Leysath, "The Sporting Chef")
Print Recipe

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.

Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

  • 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


Directions:


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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