Agree with the others here. Keep as much flavor as possible. Goodness knows there's not much meat on them. Wild birds are a lot more flavorful than farm raised. It's what they eat. The next time I get a wild pheasant I'll 'SV' it for sure.
Last weekend we happened on a local farmer who has dozens and dozens of guinea fowl that have been running wild for years all over his property. The previous owner couldn't contain the little buggers.
When the farmer wants a feast of guinea fowl he puts some corn in a raccoon trap and the next day he has a bird in the trap. He does this every day until he has the number he wants to process. The one's he captures are hustled off to another farm b/c if he tries to keep them on his farm in a pen they make such a racket they scare the other birds away. Anyway. He's marked us down for a few in a couple of weeks. I'll put up some 'before and after' photos after the 'SV' treatment.
I just roast mine (farm raised) as I would a chicken in a pan. Just being sure to baste regularly with melted butter & pan juices. Turns out great - juicy & crisp-skinned.
Brining? Nah. That's a fad/fetish I've never used or will. I'm perfectly happy with the pheasant, chicken, turkey, & guinea fowl,I've produced without brining. Go figure.
My pleasure. Unfortunately there's no link.
1/2 C flour
2 mature pheasants, cut into pieces
1-1/2C chicken broth
1 onion, stuck with cloves
1/2 t black pepper
1 bay leaf
1C heavy cream
1/4C sherry or Madeira
Flour lightly and saute in butter til barely colored. Don't brown. Add broth, onion and seasonings and bring to a boil. Cover, lower heat and simmer til tender, 45 minutes to 1-1/4 hrs.
Remove the birds to a hot platter and adjust the seasonings, removing the onion and bay leaf. Thicken the broth with the beurre manie and stir in the heavy cream and wine. Simmer til the consistency is right. If you wish, you can add the pieces of bird back to the pan to reheat.
He recommends serving (and I did - I don't argue with the likes of JB!) on a platter with a mound of white rice in the center and passing the sauce.
We had a couple of friends over to share this and he and I were in the kitchen moaning over the taste of that sauce :) It's really good. I don't have access to pheasant regularly but I have a rabbit in the freezer that a friend said would do quite well with this prep. Enjoy
is it wild game? if so you may want to consider larding it and then slow roasting.
personally, i wouldn't want to mask the flavor so wouldn't brine it.
these birds have so much more flavor than chicken i don't burden them with much sauce other than drippings, butter and some salt and pepper. a splash of citrus won't hurt.