02
Dec
2 boneless skinless pheasant breasts. You will need to cool.
Heat the oven to 180C and place the pheasant on a roasting tray.
Brine for skinless pheasant. Info Brine For Skinless Pheasant. 17 hrs 10 mins Servings. Honey Brined Smoked Turkey.
Meat and Poultry Recipes Turkey Whole Turkey Recipes Images of Brine For Skinless Pheasant. DIRECTIONS Heat together the water and salt until salt is dissolved then allow to cool to room temperature for about a half hour. Add the sugar syrup onions garlic cloves and lemon and.
The pheasant should stay in the brine for at least eight hours and up to 24 hours. The brine will be most effective at 34 degrees the proteins will absorb the brine more effectively so check your refrigerators temperature before brining. Season the brine with any herbs and spices that go well with your pheasant recipe and the other brine ingredients.
Cracked black pepper minced garlic chopped onion chives scallion rosemary thyme oregano basil marjoram sage bay leaves ground chile pepper turmeric and many other herbs and spices can go into a brine provided they impart a flavor that complements the rest of your recipe. In addition to being so tasty one half of a cooked pheasant breast is only 242 calories and has 4435 grams of protein. The fat contact is 592 grams and the pheasant breast contains 5 of the recommended allowance of vitamin A and 18 of the recommended allowance of vitamin C.
If you are watching your carbs there are 0 carbs in skinless pheasant. To create a basic brine mix a cup of kosher salt to 1 gallon of water or you can alter the mixture to 2 cups of kosher salt to one gallon of water ratio. The Kosher salt will dissolve easily in water but if you prefer a faster way mix the salt with hot water.
You will need to cool. In a large pot stir all brine ingredients until sugar and salt is dissolved. Add thawed birds and allow to brine for 6-8 hours.
Upon removing birds from brine THOROUGHLY rinse all parts under cold water then pat dry with paper towels and place in fridge skin side up with plenty of room and ventilation so skin can dry. Unlike curing a dry brine uses only enough salt to lightly cover the meat not encrust it for one to three days without having to rinse. The primary goal is to infuse foods with moisture and flavor.
Both types of brines are beneficial. A wet brine is perfect for cooking skinless. Completely submerge one pheasant in brine and soak overnight approximately 12 to 14 hours.
Thoroughly rinse pheasant upon removal from brine and pat dry. Let sit in refrigerator uncovered for a couple hours to dry. For dry brine mix all spices and rub down pheasant inside and out.
Place your pheasant breasts in the brine and submerge completely. Leave them in the brine in the fridge for six to eight hours. After the allotted time remove the pheasant from the brine and pat dry with a clean tea towel.
Heat the oven to 180C and place the pheasant on a roasting tray. Roast the meat as you would normally for 10 to 12. Smoked a big batch of boneless skinned pheasant last night for an upcomming game diner this weekend.
Brined it for 48 hrs in Salt Sugar Brown Sugar Cummin Ground Corriander. Then applewood smoked for 1 12 hr. Ingredients ½ cup kosher salt 2 quarts water 4 skinless pheasant breast halves 1 16 ounce package herb seasoned stuffing mix crushed 2 tablespoons melted butter ¼ cup mayonnaise ¼ cup.
Make a brine with apple juice kosher salt brown sugar and add your preferred spices. Bring all of these ingredients to a boil until everything is well dissolved. Let the brine mixture cool down before you pour it onto your pheasant meat.
Brine it for four hours but it is much better to brine it for longer for richer flavor. I often brine my upland birds and waterfowl before cooking. 2 boneless skinless pheasant breasts.
2 slices black forest ham.