Game Bird Preparation

• 1

  Field dress a wild pheasant as soon after the kill as possible. Pluck and gut the bird and rinse the carcass thoroughly in cold water.

• 2

  Quick-chill the carcass to 40 degrees Fahrenheit in a cooler of ice, or submerge the cleaned bird in ice water.

• 3

  Soak the cleaned, chilled pheasant in brine, if desired. In a large crock or bowl, mix together about a pint of hot water and salt in a 2:1 ratio; hot water dissolves the salt completely. Steep herbs in the hot brine as it cools to 40 F. Add wine and orange or apple juice as desired, with additional cold water to make enough liquid to completely cover the bird. Soak the pheasant in the brine for 2 to 6 hours in the refrigerator, then rinse the bird inside and out before cooking it.

Roasting the Bird

• 1

  Stuff the bird, if desired, with your favorite bread stuffing or prepare mushrooms, vegetables or fruits such as apples or pears to roast inside the bird. You can also roast pheasant solo; dust the cavity of the pheasant with crumbled dried herbs to enhance the flavor.

• 2

  Truss the legs and wings close to the bird’s body to prevent overcooking, using butcher’s twine or truss pins. Place the bird in the pan and rub butter or oil over the skin. The additional fat helps prevent moisture loss and creates nicely browned skin.

• 3

  Cover the pan with a tight-fitting lid or aluminum foil, and bake it in a moderate, 350 F oven until the internal temperature of the breast meat is 165 F. Check the temperature with an instant-read thermometer.