Pheasants are often baked with heavy sauces such as mushroom soup, but this recipe produces a lighter, honey-glazed pheasant with a slightly smoky flavor.
One or two whole pheasants, cleaned and skinned
1/2 pound butter
1/2 teaspoon Thyme
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
3 cups water
1 1/2 tablespoon sea salt
1/2 tablespoon brown sugar
Whisk together salt, brown sugar, and water. Soak pheasants in the brine for one half hour. Remove, rinse, and pat dry.
Melt butter and add Worcestershire sauce, lemon juice, and thyme. Skewer the birds and cook over a medium fire for about 30 minutes, basting on occasion. Add honey to the rest of the butter and continue cooking and basting for another 15 to 30 minutes. Use a meat thermometer to check for doneness. It will be ready when the internal temperature is 165 degrees, and the outside glaze is lightly browned. Serve with wild rice, biscuits, and a green vegetable.