Beer Can Roasted Pheasant Recipe

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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:

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