Beer Can Roasted Pheasant Recipe

Cooking a whole pheasant with a can of beer is fun and results in a flavorful, juicy bird with crispy skin, plus it's a heck of a lot easier than deep-frying

Beer Can Roasted Pheasant Recipe
Beer-Can Roasted Pheasant Recipe (Photo courtesy of Scott Leysath, "The Sporting Chef")

For even better-tasting upland birds, first submerge the pheasants in a brine of 1 gallon water mixed with 1 cup each kosher salt and brown sugar. Keep between 34 and 40 degrees for 6 to 12 hours. Drain, pat dry and start cooking.

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