Instructions
Blacked Bricked Pheasant
Step #2 - Add 4 cups of water to sauce pot. Set heat to high. Add light brown sugar, Kosher salt, peppercorn, bay leaves, sage and Thyme.
Step #3 - Allow to reach a boil, then reduce heat to a simmer. Allow to simmer for ten minutes.
Step #4 - Remove from heat. Pour mixture into a large stock pot. Add 4 cups more of cold water and allow temperature to fall.
Step #5 - Place in refrigerator to accelerate cooling. Once the liquid is cool to the touch. Add whole pheasant and place in the refrigerator for 4 to 6 hours.
Step #6 - Remove pheasant from brine and pat dry with paper towels.
Step #7 - Place pheasant back in fridge for another hour to allow skin to dry.
Step #8 - While the pheasant skin is drying, wrap a heavy brick or two in aluminum foil.
Step #9 - We'll use these, or another heavy cast iron skillet to place on top of the birds while they cook. Making sure as much of the skin comes in contact with the skillet as possible.
Step #10 - Measure out all the ingredients for the blackening spice.
Step #11 - Dump it into a plastic container that has a lid and give it a good shake.
Step #12 - Remove pheasant from refrigerator and place on cutting board.
Step #13 - Using sharp shears, cut the backbone out of the pheasant. Cut as close as you can to the bone, all the way down one side.
Step #14 - Once you have one side done, starting cutting down the other side.
Step #15 - Once you have the spine removed. Open up the cavity. The flip the bird over.
Step #16 - The breast should be facing up.
Step #17 - Place both hands on the birds chest and press down until you hear the breast bone crack.
Step #18 - At this point the bird should lay pretty flat on its own.
Step #19 - Preheat oven or grill to 350 degrees. While the oven is getting hot, add one tablespoon of butter and one tablespoon of vegetable oil to a large cast iron skillet. Turn the heat to high.
Step #20 - Rub the bird all over with butter. Sprinkle with salt, then liberally coat the outside of bird with blackened seasoning mix.
Step #21 - Allow the cast iron skillet to get screaming hot, until the oil starts to smoke.
Step #22 - Place pheasant breast side down in hot skillet.
Step #23 - While the breast side of the pheasant is cooking, liberally season the side facing up.
Step #24 - Place your bricks on top of the pheasant to weigh it down. You want all the skin to come into contact with the hot skillet.
Step #25 - Allow to cook 2-3 minutes while weighted down with the brick.
Step #26 - Flip the bird over after a few minutes. It should have developed a thick black crust. Immediately move the hot skillet to the oven. Allow to cook 20-30 minutes or until internal temperature reaches about 160 degrees.
Step #27 - Remove from oven and allow to rest ten to fifteen minutes on the counter. Serve with rice, cheesy grits or mashed potatoes.
