I’ve been toying with a contraption called a Keg Roaster by Camp Chef and I think it’s pretty cool. The way it works is to roast a bird – pheasant, duck, chicken, turkey – with a beer can firmly wedged into the cavity while cooking. The bird stands upright and the beer steams into the meat. The cooked bird is moist on the inside, crispy on the outside and it’s a heck of a lot easier than deep-frying. If you can’t get your hands on a Keg Roaster, shove a beer can in the bird, prop it up and close the lid on the barbecue.
Beer Can Pheasant
- 2 whole pheasants skin intact
- 1/4 cup fresh rosemary leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/4 cup parsley chopped
- 4 garlic cloves minced
- 1 lemon sliced and diced
- 1/4 cup softened butter
- salt and pepper
- 2 canned beers
- Starting at the neck, carefully separate the skin from the body, trying not to tear the skin. The idea is to create a space between the skin and the body. In a bowl, combine rosemary, basil, parsley, garlic, lemon, butter and a few shakes of salt and pepper. With your fingers, spread a layer of the mixture between the skin and the breast of each pheasant. Season outside and cavity with salt and pepper also. Open the beers and pour off (or drink) about 1/3 of the liquid. Place the open beer can inside the birds. If you don’t have a device to keep the birds upright, place them on their backs with the can opening turned up. Place the birds in a baking pan and roast in a preheated 350 degree oven for 30 minutes or until the internal temperature is 150 degrees. Allow birds to rest for 5 - 10 minutes before serving.