Four pheasant breasts, skin on
3 large garlic cloves
1 bottle of red wine
2 oz. of kosher salt
1.5 oz. of sugar
1.5 oz. of peppercorn
1 small branch of thyme
½ bay leaf
½ star anise

If necessary, de-bone pheasant and set the breast aside. Combine and stir all ingredients in a large, oven-safe sauce pan and bring to a boil; set aside for 15 minutes. Submerge pheasant breast in cooled brine and place in refrigerator for 6 hours. Drain and pan sear in olive oil over medium-high heat; about 1-2 minutes per side depending on the size of the breast. Remove pan from heat and finish cooking in a 400-degree oven for about 5-7 minutes. Pheasant will come out medium rare to medium.

Remove to cutting board and let rest for 1-2 minutes. Cut ¼ to ¾-inch slices on an angle. Arrange on plate and serve.

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