Directions

1. In a bowl, mix salt and water together. Whisk to dissolve salt. Pour over pheasant in another bowl. Cover and refrigerate for 4-8 hrs.
2. Remove pheasant and pat dry. Season bird inside and out with salt and pepper. Place sprig of sage (optional) into pheasant’s cavity. Dust pheasant with cayenne pepper.
3. Place the bird in roasting pan. Insert Probe into thickest part of breast. Set Probe to 165°F.

4. Preheat the Bravo to 375°F. Place in bird with pan and cook until an internal temperature of 165°F is reached. When the Probe temp reaches 160°F (before cooking time/temp ends), brush bird with prickly pear syrup to glaze. Continue cooking pheasant.

5. When done, remove bird. Loosely tent with foil and let rest 10 min.