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BeenGoosed2
01-23-2002, 02:35 PM
This is a recipe I use with Chicken, but it works well with pheasant.

Grab 3 cans of your favorite beer -- open the first and start drinking it. Immediately open the second and take about 3 drinks out of the can. Continue drinking the first beer until gone. Take a whole pheasant (skin on or off) and sprinkle inside and out with salt, pepper, garlic salt and any other spices you like (I throw in some cajun spice as well).

Sprinkle some dry Italian dressing into and on top of the second can of beer. Set the can on the countertop and place the pheasant over top of the can, inserting the can into the bird's cavity, in the process (this can be a little tricky, so try not to spill too much).

Place the pheasant onto a charcoal grill USING INDIRECT HEAT (i.e. two piles of charcoal on opposite ends of your grill). The bird will look like it is sitting on its tail -- be careful that it doesn't tip over. Place the lid on and cook for 45 minutes to about an hour. While pheasant is cooking drink the 3rd beer. <img src="graemlins/beer.gif" border="0" alt="[Drinking Brewsky]" />

The beer will boil over and marinate the pheasant while it cooks. You can also inject the breasts and legs with other marinades (i.e. cajun, garlic butter, etc).

My wife loves this and actually asks me to go pheasant hunting every fall! <img src="graemlins/tounge.gif" border="0" alt="[tounge]" />

Cut-um
01-25-2002, 06:29 PM
We do the same thing and call it "Drunken Chicken". It's the best damn chicken you will ever find. It's moist, tender and gives you a good reason to drink the 23 left over beers from the case. <img src="graemlins/wink.gif" border="0" alt="[wink]" /> <img src="graemlins/beer.gif" border="0" alt="[Drinking Brewsky]" /> :D