Written by Jeff Davis Visit :
Visit authors websiteIngredients
Roasted Pheasant
1 3 to 4 lb Pheasant
2 slices of bacon
1 Large White Onion
2 stick(s) Celery
2 Carrots
1 Bartlett Pear ( for Stuffing )
1 bunch of Sage
1 sprig(s) Rosemary
Salt
Pepper
IPA Beer Brine
12 oz IPA Beer ( I liked the Sweet Water IPA )
2 each Bartlett Pears
1/4 cup(s) Kosher Salt
1/2 tbsp Juniper Berries
1/2 tbsp Whole Black Peppercorn
2 tbsp Honey
1-2 Bay Leaves
1 bunch of Sage
2.5 cup(s) Water
IPA Pear Sauce
2 Bartlett Pears
12 oz IPA Beer
1/4 cup(s) Sugar
1 tsp Juniper Berries
1 tsp Whole Black Peppercorns
1.2 tbsp Salt
Persimmon & Pomegranate Arugula Salad
1/2 lbs Arugula
2 Persimmons
1 Pomegranate
1/2 cup(s) Chopped Pecans
Instructions
Step #1 - Lets start this recipe by making our brine.
Step #2 - First lets start by crushing the Juniper Berries and Peppercorn in mortar. You can leave them whole if you like, but my preference would be to crush them.
Step #3 - Pour 12 oz IPA beer in saucepan and turn burner to medium heat. Add crushed juniper berries and peppercorn. Add Salt and honey. Add one chopped up pear, bay leaves and sage. Bring to boil, then reduce heat to a simmer. Let simmer for a few minutes then remove form stove eye and sit aside to cool.
Step #4 - You can add a cup of ice to the saucepan to help cool it down.
Step #5 - Next we will place our pheasant in a one gallon size zip lock bag. Pour your brine mixture over top of the bird, then fill the bag with enough water to cover the bird completely. Try to push as much air out of the bag as your can, then seal and place in the refrigerator for 6 to 8 hours.
Step #6 - After 8 hours remove the bird from the refrigerator and pat dry. Then place the bird back in there fridge for another hour.
Step #7 - After the additional hour in the fridge, its time to start cooking our bird. Preheat the oven to 450 degrees.
Step #8 - While the oven is preheating. Open the cavity of the bird and sprinkle, generously, with Salt and Pepper. Stuff the cavity a cut up pear, rosemary and sage.
Step #9 - Tie the legs together with butchers twine.
Step #10 - In a roasting pan, dice up onions, carrots and celery and place in the bottom of pan. Tuck the pheasants arms underneath. I like to spray the out side of my birds with cooking oil.
Step #11 - Then season the outside of the bird liberally with Salt and Pepper.
Step #12 - Next well make our pear sauce.
Step #13 - Cut up your pears into 1 inch size pieces.
Step #14 - In a saucepan, combine beer, pears, juniper berries, peppercorns, sugar and salt. Bring the mixture to a boil, then reduce heat to a simmer. Cook until pears are soft.
Step #15 - Once the pears are soft. Strain out the peppercorns and juniper berries. Then pour the rest into a blender and blend until you get something the consistency of apple sauce.
Step #16 - Cover the top of the pheasant with a couple strips of bacon. Place it in the preheated oven and bake for 15 minutes.
Step #17 - After 15 minutes. Remove the bird from the oven. Turn the ovens heat down to 350 degrees. While the oven cools down, remove the bacon strips and rub the bird down with some of the pear sauce that we made. Place the bird back in the over for 30 minutes.
Step #18 - Time to make our salad. Slice a couple of persimmons up and remove the seeds from half of a pomegranate. Toss together with Arugula, Feta Cheese and toasted Pecans or Walnuts.
Step #19 - Remove the bird from the oven and let sit for 15 minutes. Place the bird on a serving platter on top of a bed of your Arugula Salad.
