Smoked Pheasant Recipes

SMOKED BACON WRAPPED PHEASANT

Steps:

• Allow pheasant to brine for at least 2 hours, to a maximum of 6 hours. For best results, inject breast with brine and pour any excess brine on top of pheasant.
• Warm up smoker to 350F (or 300F on Gateway Drum Smoker). Add fruit wood for smoke flavour.
• Drain excess brine.
• Season both sides of pheasant breasts with spice rub.
• Wrap 1-2 slices of bacon around each breast and pin with toothpick if necessary.
• Season bacon wrapped pheasant breasts with spice rub.
• Place bacon wrapped pheasant breasts onto smoker. Cook for 10 minutes.
• Flip breasts on smoker and allow to cook for additional 6-8 minutes.
• Brush on honey mustard sauce onto backside of bacon wrapped breasts.
• Flip breasts on smoker and brush on honey mustard sauce on top side of bacon wrapped breasts.
• Remove from heat when internal temperature of breast is 145F and allow to rest at room temperature for at least 10-15 minutes with a piece of tin foil loosely draped on top. Because pheasant is so lean, you don't want to overcook, so it is pulled off the smoker to allow for carryover cooking.
• Serve with honey mustard for extra dipping.

SMOKED PHEASANT CHOWDER

Steps:

• Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;
• In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
• Season with spices.