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Honey-Lemon Roast Pheasant

Hello, everyone!  I hope you all had a wonderful holiday, whether you celebrate Christmas or not.  We had a lovely time, and I received a new toy for the kitchen I’ll be using very, very soon – an 8-quart Fagor pressure cooker.  I’m thrilled with it; technically, you can cook with our pressure canner, but it’s so large that it’s not really practical.

Fair warning:  be on the lookout for recipes using a pressure cooker in the (very near) future.

Our Christmas dinner was small – just me and Beloved – but suitably celebratory.  The centerpiece of the meal was this dish.

I’d never had pheasant before, much less cooked it, but it’s no more difficult than roasting a chicken and the flavor is just out of this world – far richer than even a good pasture-raised chicken.  Brined for several hours and glazed with a mixture of fresh lemon juice, local honey and fresh thyme, it is simply outstanding.

This recipe is based on the excellent Glazed Roast Pheasant recipe from Hank Shaw of Hunter, Anger, Gardner, Cook.  If you don’t have a roasting pan with a rack, he gives instructions on how to build one with vegetables that can be eaten as a side dish.

Note:  Pheasants are not large birds, and the original recipe says it will serve 2.  While this recipe also serves 2, we did not eat all of it – there’s at least one more serving left.  Pheasant stir-fry, maybe?

http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/roast-pheasant-with-prickly-pear-glaze/

5.0 from 2 reviews
Honey-Lemon Roast Pheasant
 
Serves: 2
Ingredients
  • 1 pheasant
  • 1/4 cup Kosher salt
  • 4 cups water
  • 1 lemon, halved and juiced
  • 1/4 cup honey
  • 2 tablespoons fresh thyme
  • 1 large sprig thyme
  • 1 teaspoon cayenne pepper
Instructions
  1. Whisk together the salt and water in a small stock pot or other large, non-reactive container until the salt is dissolved. Place the pheasant in the brine and cover; refrigerate for 4 to 8 hours.
  2. Preheat the oven to 450 F. Whisk together the lemon juice, honey and thyme in a small bowl until well-combined.
  3. Remove the pheasant from the brine and pat it dry. Allow it to rest on a cutting board while the oven heats, about 15-20 minutes.
  4. Stuff the cavity of the bird with the reserved lemon rinds and the sprig of thyme; sprinkle with the cayenne pepper. Place the bird breast side down on a rack in a roasting pan.
  5. Roast the pheasant for 15 minutes at 450 F, then decrease the heat to 375 F and roast for another 20 minutes. Turn the pheasant breast side up and baste with the honey/lemon mixture. Roast for another 30 to 40 minutes,
  6. basting the bird every 10 minutes, and taking care not to allow the glaze to burn.
  7. When the thigh of the pheasant reaches an internal temperature of 160 F, remove to a cutting board and tent loosely with foil. Allow it to rest for 15 to 20 minutes before carving and serving.
  8. Nutrition (per serving): 412 calories, 17.5g total fat, 131.7mg cholesterol, 1030.1mg sodium, 532.1mg potassium, 20.5g carbohydrates, <1g fiber, 18.1g sugar, 42.5g protein





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