Recipe - Cured PheasantPinot Noir Curing Solution
Why cure a pheasant? Curing is an old method of making the food last longer. By curing the pheasant, you can store the pheasant for a longer time, before freezing.
Items can spend a longer period in the light brine since the salt and sugar content is lower than a usual cure. Once cured the pheasant is usually poached or otherwise cooked very gently.
Pheasant curing solution:
Pinot Noir 3 qt
Dried cherries 2 lb
Heat the wine to 125°F and add the cherries.
Allow to stand overnight at room temperature.
Strain out half the wine, add these ingredients:
Sugar 3 oz
Kosher (non - iodized) salt 2 oz
Black Peppercorn 3 tbsp toasted
Juniper berries 1 tsp toasted
Fennel seed 2 tbsp toasted
Thyme - fresh 2 sprig
Water 1.5 qt
Bring all to a boil let stand 1/2 hour, chill rapidly.
Place pheasant into curing solution, store in a refrigerator or a cold place for 24 - 48 hours.
Cured pheasant will still only last a few days longer than if you just store it in the refrigerator, probably around 5 days. Professionally cured meat can last months, but you will want to do some research before attempting a cure that last that long.