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Alternatively, place all ingredients in an ice chest, add some ice, and place the chest in a cool area. What a beautiful bird. There would be only a very thin layer of dried meat that could be trimmed off. Spatchcocked Pheasant with a Seasoned Butter Injection. The color on that bird is fantastic. Serve with seasonal side dishes. I have 10 pheasants frozen. Viewing 2 posts - 1 through 2 (of 2 total) And, unfortunately, it is far too cold here in northeast Ohio to smoke anything. We can, however buy game meat at the markets here, so I’ll give this a try in our tiny oven. We photographed this using a store-bought pheasant. Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Brined and Smoked Pheasant with a Honey Glaze Recipe. Can you give me an approx. Here are a few recipes you might want to try. Remove the pheasants to a cutting board and tent with foil. I stuffed a little chicken fat in there, too. It is vital with pheasants, however. When I buy chicken thighs I routinely skin them before cooking. REPEAT with each bird until all are wrapped and seasoned. Don’t forget the carcass! Looking for an easy way to use up tasty pheasant leftovers? Smoked pheasant has been around since cave man days! Try it with pomegranate molasses glaze instead of maple syrup sometime. You can also place 1/2 water and 1/2 apple cider in the water pan for another seasonal element. Reverse Marinade Carne Asada with Black Beans and Greens Seconds tortillas, salt, lime, smoked paprika, cumin, olive oil, green chili and 6 more The Must Try Beef Marinade The Princess And Her Cowboys Sprinkle my rub on them for great results or you can use a plain salt/pepper mixture made of half kosher salt and half coarse pepper. Prepare your smoker by filling the tray with wood chips. 1. Place the birds on a wire rack inside a sheet pan. Brassicas include cabbages, broccoli, sturdy greens, etc. I presume that it came from South Dakota. One simple method to help prevent dry, tough meat is to brine the pheasant. smoking pheasant right now should be good. Marinate in the refrigerator for 6 … Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. An apple or hickory wood will add that autumnal flavor. Hank, the smoked pheasant recipe is wonderful. I like a bit of sweet with my smoke, so I use heavy syrup — boiled down maple syrup in this case. This recipe is an awesome way to get the job done! We we wrapped it in bacon strips and smoked it for 4 hours using hickory and pecan, and took it out when the meat thermometer read 160 deg F. The result was amazing – it wasn’t dry, and it was very flavorful, and it made an amazing Christmas dinner. I have a pheasant in my freezer, but since we didn’t hunt it ourselves – we purchased it from our butchers – I’m sure it’s been pen-raised. Pheasant is something you do not normally see when you go grocery shopping, however, I was lucky enough to be provided one from a hunter, a hunter I have yet to meet. On a side note my son used my grandfather’s shotgun he purchased in either 1926 or 1927, it was a great story for my son, a gun that has killed birds for nearly 100 years and it can still provide for the table. My question is how long it will keep like this. I would bet about anything it’d be good for smoked pheasant as well. Preheat the smoker to between 200˚F and 250˚F with the top vent cracked open. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Pot-roast pheasant. Reduce to medium heat and continue basting for another 15 minutes. Set this aside to cool. Add the herbs and the pheasants to the cooled brine in the pot. I usually end up with skinned duck and pheasant breasts at the end of the fall hunting seasons. What are your recommendations? Using a higher temperature helps to reduce the risk of contamination. Someone recommended I wrap them in cheese cloth and then brine and smoke them. Pour the cooled marinade over the chicken and toss to cover. Total time:4 hour 30 min – Prep time:30 min + 12 or so hours for brining and drying – Smoke time:4 hour – Serves:6 people Author: Nick. Throw out the brining solution and thoroughly clean the ice chest or pot and your sink of any raw juices. We always skin our birds so to seal in moisture I wrapped the breasts in bacon. I’m going to do pheasant and chucker (breasts only) for Christmas. Transfer to your foil pan. You could use molasses, honey, treacle or thick birch, hickory or sorghum syrup. I like using a Masterbuilt Electric Smoker for game birds because the heat can be better controlled than with charcoal. I’m going hunting this weekend for ducks and geese and was hoping I will have more to go with it come Sunday. Lorraine: I really like either the Bradley Smoker or the Camp Chef Smoke Vault. 9. Whisk ingredients together and pour over pheasant breasts. This will take anywhere from 3 to 5 hours depending on the size of the birds and the temperature of your smoker. Baste or coat the birds with some of the honey mixture. I haven’t gotten into the smoking game yet, but that mix cant be beat for grilled chicken/turkey breast or pork chops. You want a relatively warm smoke, between 200°F and 250°F. Tie the legs of the birds together and tuck the wings underneath the backs. An hour prior to smoking, coat with oil (either olive or grapeseed) and leave in fridge. In the morning, rinse the pheasants under cool running water. In a frying pan over a high heat, melt the butter and brown the pheasant pieces on all sides. This drying process is an important step. They are skinned and legs removed. There are some sides that can stand up to the flavors and textures of smoked game birds. Remove the pheasants to a cutting board and tent with foil. You just want it to be thick, because regular maple syrup will just bead on the surface of the pheasant. Everything turned out great with the rabbit being the favorite and the squirrel being a little too salty from the brine. I started pulling off the smaller pieces after 1.5 hrs with the bigger pieces taking a little over 2 hrs. Seemed to work great as the meat was melting in our mouths! Hello Hank, Quick question. One nerdy trick to a perfect brine? Posted By: Mike Davies Ingredients. Smoke in a preheated electric smoker on the upper rack with any wood chips and water or apple cider in the smoker bowl at 250˚F for approximately 45 minutes until fork tender. Since pheasant is relatively small the smoking times are not that long. Alternatively, place all ingredients in an You are going to need to make some room in your refrigerator for this recipe. All cooking removes moisture from meat, but brined meat loses less. I am waiting to hear what you thought about big time pheasant hunting, and more importantly, if you managed to bag any prairie chickens. The pheasant hind quarters,legs, and wings I use for soups. sugar, walnuts, white grape juice, grapes, cognac, pheasant breasts and 1 more Pheasant Hot Pot Unilever UK potatoes, onions, bay leaves, cider, chicken, Flora … 1 or 2 pheasant de-boned 1/4 cup soy sauce 1/4 cup allegro marinade 1 onion cut 6 or 8 cloves of garlic 1/2 cup of water 2 tablespoons of oil; Directions In a wok add, oil, garlic and onion. They are skinned. George: Pull them at 150F. In this case, you want to take the brining process to the edge of “too salty.” And even here, if you are smoking an old rooster, you will probably want to just shred the drumstick meat when you’re done — those sinews are murder. Wok Pheasant Recipes. Follow brining instructions (including rinsing thoroughly), then spatchcock (remove spine with sharp kitchen shears) and pat the pheasant dry. The best way to cook pheasant ts field marinades for game and venison to use barbecues some recipes recipe for slow cooker southern pheasant roast pheasant with port wine marinade recipe © 2021 Hunter Angler Gardener Cook, All Rights Reserved. My mouth is watering just looking at the pheasant. At 45 minutes, whisk together the honey and lemon juice over a very low heat, just to melt it. Would this recipe be possible with chukars that are not whole? Some suggestions are below. Baste again every 30 minutes. While the recipe is for roasting in a hot oven, you could also smoke the acorn squash. While all poultry parts are safely done at 165 ° F, it can be challenging to smoke turkey and chickens because different parts of the bird might cook at different speeds.Foil placed over the breast partway through I remember the first time I had pheasant. I plan to bacon wrap. Carl: I suppose that might work, but this is really best done with a plucked bird. Eat smoked pheasant right off the smoker for dinner, or you can let it cool and slice the breast meat for sandwiches. Pour marinade over pheasant. Add the herbs and the pheasants to the cooled brine in the pot. If the cheese isn’t your thing, just leave it off. I just smoked 3 birds my boys harvested a few weeks ago (their first by the way, they are 13 and 15) The birds turned out great I can’t say enough on how good they were. Place the chicken in a large plastic bag or bowl. I have made this recipe twice now, both times the pheasant was cooked to perfection! Take the pheasants out of the brine. For dry brine, mix all spices and rub down pheasant inside and out with entire spice mix. The parmesan offsets that slightly. I brine my pheasants for at least 12 hours. Seal the bag or cover the bowl. Place the pan inside the refrigerator for 1-1/2 hours to dry the birds. Planning to buy a smoker to do ribs, fish, poultry, etc. Stir in the salt and sugar, turn off the heat, and allow the dry ingredients to melt and combine with the water. I also had a rabbit and squirrel treated the same way on the smoker. Glenn: It will keep a few days, but cover it closely or it will dry out too much. Alternatively, place all ingredients in an ice chest, add some ice, and place the chest in a cool area. If you do, lemme know how it goes, OK? Prepare your smoker by filling the tray with wood chips. Smoke for 1 hour. And if you don’t plan on eating the legs (or you want to use them as a base for soup) take the birds out when the breast meat hits 150°F. What else can I use if I don’t have chicken skin? My wife and I are currently living in Prague, CZ and I am really missing my annual trip to chase roosters in Kansas. use that to make a smoky pheasant broth, or, even better, North Dakota knoephla soup. Seal bag; turn pheasant to coat well. I suspect that a soft-mouthed dog caught it. Larry. So, I have 2 skinned Pheasants and a smoker with a variety of pellets. Then, fill the rest of the way with another liquid with flavors that complement the recipe you're preparing. Unfortunately all of the birds I just brought back from South Dakota were skinned and not plucked. Tie the legs of the birds together and tuck the wings underneath the backs. Thanks. Just cook it down to thicken a bit. Fill the water bowl 1/2 way with equal parts plain water and apple cider. Seasonal fruits, tree nuts, vegetables of the brassica variety, and winter squashes come to mind. I smoked a skinned pheasant this weekend. 7 ratings 4.3 out of 5 star rating. Weigh the pheasant, and the water you intend to brine it in. The quality of the pheasant meat depends on its ability to forage and fly freely. When it was done, we cut into small pieces and tossed in a little more soy sauce and honey. Lightly sprinkle the DRY bbq seasoning all over the outside of the bacon covered bird. https://honest-food.net/2011/12/27/how-to-make-smoked-duck/. At 45 minutes, whisk together the honey and lemon juice over a very low heat, just to melt it. Acorn squash is naturally sweet. Do you think I would get a similar result on my naked birds? 8. Great looking legs. Delicious! Gnaw on the thighs for a snack, and shred the drumstick meat for soup, tacos or burritos, in omelets or hash… you get the point. This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper 1 hr and 20 mins . Thanks It is a wonderful way to preserve meat and enhance the flavor. Pat them dry with paper towels. Article from threedogsbbq.blogspot.com. Place pieces on lightly-oiled grill rack and allow to cook for 15 minutes, basting occasionally with marinade. 2. Smoked pheasant can be either the best expression of the bird, or it can be a dessicated husk, usable only as a flavoring for broth. You got me! See more ideas about recipes, food, cooking recipes. Dec 16, 2014 - A blog about cooking, smoking, grilling, and competition BBQ, along with recipes and lots of pictures.. . Replenish every 60 minutes as needed. Any tips on plucking a wild bird without ripping the skin? Rinse the sprouts under cold running water in a colander and allow them to drain. Saute for a minute then add pheasant, cook until brown. Do this in grams with a kitchen scale. We made it for Christmas, using a skinned bird and pomegranate molasses for basting. Pheasant Marinade Recipes. This is a hot-smoking method, essentially a. Set on a cooling rack under a ceiling fan or in a breezy place and let them dry for an hour or so. Cover and place in the refrigerator overnight (8 to 10 hours). Dissolve the salt and sugar in the water. Smoke for 1 hour. A typical pheasant can be smoked in 2 to 3 hours at a smoking temperature around 250 F. Use a slightly higher temperature since pheasant is as prone to bacteria as turkey. Pin123 That’s right, I said it, smoked pheasant breast. Preheat the smoker to between 200˚F and 250˚F with the top vent cracked open. Remove from the heat. Hi Hank…My son just brought home 10 pheasants yesterday…after reading your recipe and the need for brine time , would it be ok to freeze the pheasants until I can brine and smoke them next weekend? Add pheasant, cover and refrigerate overnight, When pheasants have finished brining, rinse and dry them with paper towels. You want the bird damp and tacky on the outside, not soaking wet. 2 Whole pheasants with skin on, 2 to 3 pounds each. You will automatically get good results. time it takes so I can plan when to put them on? Fill the water bowl 1/2 way with equal parts plain water and apple cider. Brine too little and you get a dry bird. Thanks in advance. 7. Now that you know how to smoke pheasant, indulge yourself in its taste this fall. Would this smoked recipe work if you covered the birds in bacon to substitute for the skin? 5. There was minimal fat. My birds typically have thin, very thin, legs and a slightly thinner breast. Your brine works perfectly. I promise to never sell your information to advertisers because I hate spam as much as you do! My pheasants were skinned, so I pulled the skin from chicken hind quarters and ‘re-skinned’ my pheasant breast sections. Pheasant has a rich taste that is similar to chicken, though the meat is a bit leaner since most pheasant is wild and stores less fat. Here is how I pluck a pheasant. For anyone unfamiliar, Chukars are upland game birds in the pheasant family, and about half the size of a pheasant, or about the size of a Cornish hen. Comment document.getElementById("comment").setAttribute( "id", "a02af8e8b54f2cc25bb6246ee0aeba44" );document.getElementById("aa7984b314").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. You are bringing to light the responsible use of our natural resources that many non-hunters would not see otherwise. Right before putting them on the smoker I injected with Cajun butter and wrapped each piece in bacon. Discard remaining marinade after this point. Hank, I have several pheasants that were given to me. It won’t get too salty. I want to smoke them and then referees them. Mar 2, 2018 - Explore Martin Collova's board "smoked pheasant" on Pinterest. (You can smoke sides on the upper racks). Easy . Let marinate 1-2 hours before grilling. Beyond that, smoking a whole pheasant is pretty easy. I am actually headed to Aberbeen, SD tomorrow morning, so I will post a full report soon afterwards. He smokes his pheasant and then immediately zip lock backs them and puts them in the smallest cooler (without ice) that fits all the birds for 2 hours. I’m guessing an hour plus. They are pretty much all muscle. Thanks for the great recipes. Put them on a cooling rack and baste them with maple syrup one more time. This will make your pheasants more tough, so this is a very important step in this recipe. And smoke them at low low heat because you want it to take a couple hours to get to internal temperature so you have enough smoke time. The flesh was darker in color than chicken or turkey. Let the pheasants smoke for 1 hour before painting on the maple syrup, then baste with the syrup every 30 minutes afterward. Lightly pat dry pheasant couple hours before smoking to make certain skin is dry. Add the smoked pheasant to the skillet and cover it with foil, then let the whole thing roast until the onions turn brown and caramelize then serve the bird with all the drippings. Brine, dry, smoke over hardwood. In the morning, rinse the pheasants under cool running water. Set this aside to cool. This worked perfectly for my ‘Franken-Pheasant’. Smoke the pheasant for about 3 to 3 1/2 hours to reach a temperature of 155 degrees. After my failures, I got back on the horse and smoked another pheasant. Add the chicken stock and cover. Add apple juice mixture and stir well. But the salt brine needs time to work its magic. I was in my 20s and a little lacking in knowledge when it came to proteins that were not from the grocery store meat aisle in a package. Then I’m going to slice thin for sandwiches. Your email address will not be published. This is a long time for a bird that typically weighs somewhere between 2 and 3 pounds plucked and gutted. I’m eager to give it a try. This recipe includes tart cranberries, sweet orange, and crunchy walnuts. Also, Put them in cold, right out of the fridge. I would love to find a smoked goose recipe. I brined for 8 hrs then oiled and added the dry rub. Many hunters love to follow a successful hunt with smoking hot pheasant. Allow them to rest for 20 minutes before carving to ensure they remain moist. Thanks again for this recipe! Season pheasant on all surfaces with seasoning. Thank you. This was great!! When the pheasants reach an internal temperature of 160°F in the thigh meat, take them out of the smoker. We served this as an appetizer with cheese and crackers and it was always a hit at parties. Both were great, the difference in taste was subtle. Dave: I’ve never bothered to take the shot out. By Hank Shaw on November 26, 2012, Updated October 29, 2020 - 50 Comments. Follow me on Instagram and on Facebook. Trim the brown bottoms off of the sprouts and remove any discolored outer leaves. But then, I would not make this with a heavily shot-up bird. Larry: I really don’t like smoked pheasant that has been skinned. 4. Mickey: I wouldn’t. Pheasant Smoking Time What a great Thanksgiving Day treat. Required fields are marked *. Great recipe! At 1 hour, check the water and wood chips. But brining does. But if you do it, you will need to make sure the meat is fully cooked before you re-freeze, otherwise the meat will suffer even more. Pat them dry with paper towels. I’d choose another recipe. 8 Tablespoon olive oil To Taste salt and pepper 4 After allowing the veggies to smoke for at least an hour, place the pheasant on the grill, keeping the grill at 275 F. Cook for 30 to 45 minutes. Good hunting trip to North Dakota. Baste again every 30 minutes. I will also be using a temp gauge and it take off at 160*. Pheasant pairs nicely with a dry, lighter, red wine, such as a Pacific Coast pinot Noir or a dry, fruity Zinfandel. It looks like a piece of mahogany furniture. When using this recipe or any other recipe for smoking game birds how do you deal with the shot that is still in the bird. I could use some guidance on this plan. They will be more tender that way. In a large pot, place the water and bring to a boil. Oh yeah, and the wild rice and mushrooms were a great pairing with the Take the pheasants out of the brine. Set on a cooling rack under a ceiling fan or in a breezy … 3. 6. From the salty and sweet brining through the spicy rub and the scents of fragrant wood during the smoking … And, when you snag one during a hunt it might be an older bird. I topped the breasts and legs with slices of maple bacon. (You can smoke sides on the upper racks). Eric: Yep. If you are not a hunter, you can find pheasant in specialty butcher shops or you can order it online from purveyors that practice humane raising of the birds on farms with “free-flight”. Place the entire pan in the smoker at 225 degrees. And another. I also want to say Thank You for what you are doing for the hunting community. Your email address will not be published. I think the trick to cooking some wild game birds, especially when smoking them, is to brine them first so that they are tenderized. I know I am not always a huge fan of brining, but this method seems to work so that you don’t end up with tough or chewy meat. Put the chicken in the refrigerator and allow it to marinate for 2 to 24 hours before smoking … I would brine them as you recommend and baste on soy sauce and honey for about two hours from 200-250 over pecan wood. Throw out the brining solution and thoroughly clean the ice chest or pot and your sink of any raw juices. Pheasant is a common game bird often prepared by hunters, though it is also found in butcher shops and gourmet markets. I added a bit of Sriracha (about 1 tbsp) and bourbon. I roll up the skins and freeze them in ziplock bags- and use the skins to cover wild pheasant and duck breasts before roasting or smoking… less fat than bacon, and it does not impart a bacon flavor. https://www.foodnetwork.com/recipes/hawaiian-style-smoked-meat-7448429 Save my name and email in this browser for the next time I comment. I brined a plucked pheasant whole overnight and have it drying in a Tupperware bin in the fridge (covered but with some paper towels). Looking forward to your waterfowl book. Find a lidded container just about large enough to hold both pheasants. Serve with seasonal side dishes. 3. I was assuming that b/k you can hang pheasants for so long that it will probably keep pretty well for a week or so but I didn’t want to take any chances either. *You can substitute pure maple syrup for the honey. will be christmas dinner , any ideas. I’ve just got a couple of pheasant breasts, what do you suggest to do with those? Truly great flavors, and a nice new take on serving something different on the table. This really seals in the moisture (I like to call it a red neck pheasant under glass technique :))_I can’t wait to try the recipe!I am brining now! I think the trick to cooking some wild game birds, especially when smoking them, is to brine them first so that they are tenderized. Remove the pheasants from the refrigerator and leave on your kitchen counter for up to 90 minutes to come to room temperature. Do you think this recipe would work for a canada goose? I have brined and smoked wild turkey with about a pound of bacon tooth picked in and it doesn’t dry out too much. 2. Bring the casserole dish containing the marinade to the boil for 5 minutes to kill off any bacteria. Fresh pheasant is a flavorful and lean game bird. Great site Hank! Required fields are marked *. Or, if you'd like to marinate while brining, use only 3/4 as much water. They will be fine, and much more tender. Brining not only adds moisture, but it allows subtle flavors to be added and protects the meat up to a higher cooking temperature than would normally be safe. It turned out moist and tender. Cover and place in the refrigerator overnight (8 to 10 hours). Your email address will not be published. Smoke the pheasants over the wood of your choice – I prefer apple, hickory or pecan – for at least 3 hours, and up to 5 hours. At 1 hour, check the water and wood chips. I’m wondering if the time/temps would be different. Cover and place in the refrigerator overnight (8 to 10 hours). Peppered bacon draped over the breasts? Thank you for sharing the recipe. Allow them to rest for 20 minutes before carving to ensure they remain moist. Place them in a foil pan with skin side up. Brines keep meat moister by allowing it to retain more moisture during cooking. You can also put the birds in a container uncovered in the fridge overnight. I thought it was the best pheasant I’ve had and a few of my friends who eat pheasant quite a bit agreed. Finally I am able to present to you a method for smoking pheasants and other upland game birds that works well consistently. In a large pot, place the water and bring to a boil. Then another. I am wondering if this recipe can be adapted to boned pheasant breasts. Transfer the pheasants back to the casserole dish containing the marinade and add the mushrooms. Stir in the salt and sugar, turn off the heat, and allow the dry ingredients to melt and combine with the water. Add soy sauce and marinade, and water. Continue to smoke the birds until they reach an internal temperature of 160˚F when a thermometer is inserted in the thigh. Directions for making maple-smoked pheasant. Place them directly on the bottom or middle racks. Do you think your smoked pheasant recipe would work well for a whole wild turkey? Will this work out ok? 1. This will take anywhere from 3 to 5 hours depending on the size of the birds and the temperature of your smoker. We used a cherry wood and it worked wonderfully. But what I really want to know is how you managed to kill a rooster without breaking a wing, leg, or putting a single pellet into any edible meat. They can be old and tough, and smoking doesn’t tenderize them. I would brine just in case. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Total time: 1 hour – Prep time: 15 min – Cook time: 45 min – Serves: 6 people. will be cooking very large white front,might be a tule goose 8 lbs taken near colusa , ca. It will take a little longer, but the results might be fabulous with the smoked pheasant. Great smoked pheasant recipe, thanks. If the marinade is too hot, it will prematurely cook the meat. Fill the bucket or container with enough cold water to fully submerge the pheasant. Looking forward to trying this. Used Hickory the 1st time and apple wood the 2nd. Wait 20-25 minutes before cutting into your smoked pheasant or you will not let the internal juices redistribute throughout the meat. You still want an internal temperature in the leg meat of 160°F to 165°F, but it will take less time. Place the damp sprouts in a large bowl and coat with the olive oil, minced garlic, and salt & pepper to taste. My cousin gave me two frozen gallon bags and I didn’t realize it’s just breasts, thighs and legs. Place them directly on the bottom or middle racks. Place the pan inside the refrigerator for 1-1/2 hours to dry the birds. If you are a seasonal hunter, this recipe might be perfect for you. My father in-law has a dozen or so pheasant in the freezer now. The issue with wild birds like pheasants, chukars and grouse is that they work for a living. One of my wife’s favorite game dishes was smoked pheasant, but our hunting party always skinned our birds. If you plan on smoking partridges or grouse, reduce the brining time to 8 to 12 hours (or do the weighing trick I mention above), and keep an eye on your smoking time. Hey Hank, I prepared your poached wild turkey breast recipe and it came out awesome. Great Blog, Alex: I would follow this recipe for smoked goose instead: https://honest-food.net/2011/12/27/how-to-make-smoked-duck/. Brine too much and you get a salt lick. They are excellent cold, too. do you have to pick all the shot out before brining or is it all right just to throw a whole pheasant cleaned skin on bird in the brine. Place the birds on a wire rack inside a sheet pan. Cover them with the brine and let this sit in the fridge for at least 12 hours and up to 18 hours. This recipe has become my go to smoked game bird primer. Wrap each bird with enough thin cut bacon so that the entire bird is covered – usually 5-6 slices – this will keep the bird from drying on the surface during smoking process. Allow to fully dry in the fridge for 6-8 hours. We skin our pheasants so I do a basket weave of bacon to protect it. It dries out too fast. Do you have any recommendations for the smoker you prefer? Tom: I wouldn’t do it, but if you have a bunch of them, you might try it with one and see. Filed Under: Featured, Pheasant, Grouse, Quail, Recipe, Wild Game. Keep in mind that these birds run, fly, and forage all day. Skip this, or short it, and you will be sorry. Most experienced smokers know that the brining step is important when you deal with fish or other meats. Your email address will not be published. It resembled red meat in texture. Pheasant can be a treat to prepare so long as it is not overcooked, which is easy to do with such a lean game bird. Unfortunately they have all have been skinned. Replenish every 60 minutes as needed. They call him “Boot”, and as he has been following my site for some time, and has interest in cooking, he decided to give us a couple of fairly large pheasant … It is also timely served with a Beaujolais Nouveau. I actually delighted in every bite and my culinary world expanded that evening. Continue to smoke the birds until they reach an internal temperature of 160˚F when a thermometer is inserted in the thigh. Thank you again, I would never have ventured to try smoking pheasant without your most informative and helpful instructions. In large container, combine onions, garlic, oranges, cloves, bay leaves, ginger and cayenne pepper. Remove pheasant from the plastic bag, reserving marinade. Then weigh out 2 percent of that total weight in kosher salt, dissolve that in the water, and submerge the pheasant in there for a day or a week. Brian: LOL. But honestly, I’d do something else with them. DO NOT rinse off dry brine.
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