Smoked Wild Pheasant Recipes
SMOKED WILD PHEASANT
Thought this sounded interesting. This recipe uses an electric smoker but think it can very easily be adapted to a manual or other smoker, allowing for extra smoking time.
Provided by ellie_
Categories Pheasant
Time P1DT12h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a large non-metallic container combine sugar and salt with enough water to cover bird.
- Add bird and let bird set in brine for 24 hours.
- Drain.
- Let bird air dry on paper towels for 1 hour while preparing smoker.
- Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions).
- ***If air is cool it may take longer for bird to be cooked through***.
- Test for doneness by moving bird's leg--the bird's legs will move freely when done.
Nutrition Facts : Calories 555.5, Fat 18.6, SaturatedFat 5.4, Cholesterol 142, Sodium 28373.3, Carbohydrate 50, Sugar 50, Protein 45.4
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- Pour water into brining bucket, stirring in salt and sugar until fully dissolved. Place pheasants in the bucket, submerging fully. Transfer to the refrigerator and leave to brine overnight, or at least 8 hours.
- Fire up smoker to 200°F (93°C). While it preheats, remove pheasants from brine. Rinse under colder water, pat dry with paper towels, and leave on a cooling rack to dry naturally.
- Combine dry rub ingredients in a small bowl. Mix with fork, eliminating any lumps of sugar or herb. Apply rub to pheasant, covering evenly across all surfaces.
- Add wood chips to smoker box or chip tray. Smoke for three hours, or until internal temperature has reached 145°F (62°C). Take a temperature reading from the thigh meat of the bird, where the temperature should be 165°F (74°C).
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