Sunday, February 6, 2011

Roasted Pheasant

There are two types of pheasant that I was familiar with... the fancy kind under glass and the rustic hunter kind. Well, I'm finding there is a few types in between.  My husband actually made the most amazing dinner for me a few weeks ago. It was a delightful and tasty welcome home.

Once again we learned the secret to good poultry is a good brine. No more dry and flavorless birds for us. I loved the subtle taste of the bay leaves that come out from the brine.

Take a peek at the recipe for roasted pheasant and test it for yourself. The brine my husband made omitted the juniper berries because we didn't have any. Don't think it really needed them.

The leftovers stayed moist and we used them to make soup and quesadillas.

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