Sunday, August 30, 2015

Pheasant - Crispy Golden Brown

Pheasant - Crispy Golden Brown


Pheasant, perfectly cooked to a nice golden brown, glazed carrots, and Brussel sprouts.  Cut pheasant in half straight down breast, crack back bone so it lays flat, place rock salt on bird for 20-25 minutes, dab water as you go to take away moisture, this will help make skin crispy as it cooks, wipe off rock salt,  place oil in cast iron skillet, place skillet on high heat until it smokes, place pheasant breast down, (bone side add spice), place Himalayan salt block or brick on top of pheasant, place in oven for about 15-20 min on 425 degrees, take out, drain and flip, do not put brick back on pheasant, place back in oven for an additional 8 minutes or until top is a nice brown and crusty, take out and serve.


Orange glazed carrots, place carrots in skillet with tablespoon of butter, tablespoon brown sugar, let cook down, add orange zest on top, cook for an additional 5 minutes or until tender, then serve.

 
Follow Game On! Prep to Plate in 30 Minutes 's board Pheasant - Crispy, Golden Brown on Pinterest.

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