Beer Can Pheasant
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
620 kcal
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Course
Main Course
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Cuisine
American
Beer Can Pheasant
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Beer can chicken is one of the best ways I know to roast a chicken, especially in summertime, when you can do this recipe on the grill. But, while you can jam a regular beer can into a pheasant, the birds are generally too small. But a Red Bull can will fit. Fill it halfway with beer.
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Ingredients
- 2 empty Red Bull cans
- Enough beer to fill half the cans (use any beer you want)
- 2 whole pheasants
- 1/4 cup Olive oil to coat birds
- salt and black pepper
- 1 tablespoon dried thyme
Instructions
- Take the pheasants 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 pheasants all over with olive oil. Mix the salt, pepper, and thyme in a bowl and sprinkle it over the pheasant.
- Fill the Red Bull can halfway with beer; it doesn’t matter what kind. Drink the rest of the beer. Put the can inside the pheasants' cavity and place the pheasants 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 pheasants 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 pheasants to a pan. Let them rest for 10 minutes. Carefully lift it off the can and carve up into serving pieces.
Notes
- Consider brining your pheasants first, especially if it was a wild bird. Mix 1/4 cup of kosher salt with 4 cups of water and add some seasonings: I like bay leaves, rosemary and cracked black pepper. Submerge the pheasant in this brine for 4 to 8 hours, then drain and let sit in the fridge uncovered the next day — this helps you get a crispy skin. After that, you can do this like a regular beer can chicken.
Nutrition Information
Show Details
Calories
620kcal
(31%)
Carbohydrates
1g
(0%)
Protein
78g
(156%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Cholesterol
242mg
(81%)
Sodium
137mg
(6%)
Potassium
829mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
642IU
(13%)
Vitamin C
19mg
(21%)
Calcium
60mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 1g | 0% |
| Protein | 78g | 156% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 242mg | 81% |
| Sodium | 137mg | 6% |
| Potassium | 829mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 19mg | 21% |
| Calcium | 60mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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