Honey Butter Garlic Pheasant
Presented by Traeger Grills
This peach brandy brine enhances the tenderness of the meat while adding subtle hints of sweetness with every bite. Baste the bird with a blend of honey, butter, and garlic and then wood-fire on the Traeger grill until the juices run clear – about 50/60 minutes.
Slice and serve this full-flavored bird with roasted potatoes and a green salad.
Brine Ingredients
Combine all brine ingredients together in a non-reactive container and submerge the pheasant in the brine. Cover and refrigerate 4 hours or overnight before cooking. Drain, pat the pheasant dry and leave in the fridge uncovered for a few hours before cooking.
6 cups water
½ cup peach brandy
¼ cup brown sugar
1 tbsp kosher salt
Ingredients
2-3 lb pheasant, plucked, skin on
4 tbsp unsalted butter
4 tbsp honey
1 clove garlic, thinly sliced
Sprig of thyme
Kosher salt
Freshly ground black pepper
Instructions
Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes.
Heat a small saucepan over low heat and add honey, butter, and sliced garlic. Stir to combine and remove from heat letting the butter cool.
Remove the pheasant from the fridge and set it in the middle of a 12” cast iron skillet. Rub half of the honey butter mixture all over the bird including the cavity and under the skin. Place the sprig of thyme in the cavity. Generously season with kosher salt and freshly ground black pepper. Reserve the remaining honey butter for basting.
Set the cast iron skillet on the Traeger, close the lid, and cook for 30 minutes. Baste the pheasant with the remaining honey butter. Continue to cook for an additional 20 minutes or until the thickest part of the pheasant registers 165 degrees and the juices run clear. Remove from grill and let rest for 10 minutes before serving.
Serve with roasted potatoes and a green salad.
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