Cured-Dried Pheasant
Very unusual, healthy, tasty, and interesting! This recipe will appeal to wild-game meat lovers. It’s a great, hearty alternative to traditional chips and store-bought beer snacks.
Updated : 12 January, 2026
Easy
More than 1 hour.
Ingredients
1
Pheasant
500 grams
Wheat groats
700 grams
Salt
5
Laurel leaf
1 teaspoon
Cinnamon
1 teaspoon
Ginger
1 teaspoon
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Before starting, rinse the pheasant under running water and pat it dry with paper towels. Mix the spices ground in a mortar with 200 g salt (about 7.1 oz).
Step 2
Pour wheat grains into the bottom of the container where you will salt the bird. Sprinkle a thin layer of salt over the wheat, forming a “salt cushion.”
Step 3
Rub the pheasant with the spice-and-salt mixture and place it upright on the salt cushion in the container. Pour the remaining mixture over the top. Put it in a cool place for 4 days.
Step 4
After this time, rinse the bird to remove the salt and pat dry with paper towels.
Step 5
Hang it to dry in the refrigerator or another well-ventilated place for at least 15 days. After that time, the dish will be ready.
Author note
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