Ingredients
1 empty slim can Enough beer to fill half the can (use any beer you want) 1 whole pheasant, plucked and gutted Olive oil to coat bird Salt and black pepper 1 tablespoon dried thyme leaves
Brine
4 Cups Water 1/4 Cup Kosher Salt Bay leaves Rosemary Black Pepper
Servings: 2 Prep Time: 10 Minutes + Brining Cook Time: 40 Minutes – 1 Hour With a few simple modifications, your pheasant can cook up just as juicy and tender as a chicken. First you’ll need a slimmer can to fit in the cavity of the pheasant. Any can will do, just empty the can and add beer halfway to the empty can and continue with the recipe.
Directions
Consider brining your pheasant first. Submerge in salt water overnight. The next day drain the bird and then let it sit in the fridge uncovered until you are ready to cook it that evening. This will help you get a crispy skin.
Take the pheasant out and let it rest at room temperature for about 30 minutes. Bring the beer out, too, as you don’t want cold beer in the can.
Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
Rub the pheasant all over with olive oil. Mix the salt, pepper, and thyme in a bowl and sprinkle it over the pheasant.
Fill the empty can halfway with beer; it doesn’t matter what kind. Drink the rest of the beer. Put the can inside the pheasant’s cavity and place the pheasant on the cool side of the grill. The legs and the can will act like a tripod to keep the pheasant upright.
Cover the grill and come back in 40 minutes. After that time, check the pheasant and add more coals if needed. Stick a thermometer into the thickest part of the pheasant’s thigh — you want it to read 160 degrees. If it’s not there, close the grill lid and come back in 15 minutes. Keep checking this way until the pheasant is done. If you don’t have a meat thermometer, poke the spot between the leg and breast with a knife and look for the juices to run clear, not pink.
Carefully move the pheasant to a pan. Let the pheasant rest for 10 minutes. Carefully lift it off the can and carve up into serving pieces.
