Smoked Pheasant Recipe
How to Smoke Pheasant
Smoking pheasant is a surprisingly delicious way to prepare this delicacy poultry. Since pheasant is such a seasonal dish that you may not make often, this recipe will give you the smoking tips you need to cook it right the first time. Since pheasant is a wild game bird, it will be more lean than other meat you are used to smoking. That is why we recommend using a brine to soak your chicken in a salty water mixture prior to putting it on your smoker to make sure your pheasant retains moisture during the long and slow smoking process. This will give you a succulent and smoky bird that you will not want to cook any other way. If you want to cook this recipe during a hunting trip and you don't have a smoker with you, simply make two V-shaped stands on both sides of your camp fire and hang your pheasant like a rotisserie about 2 1/2 feet directly over your fire.
Smoked Pheasant Brine Ingredients
Smoked Pheasant Directions
Smoking pheasants is faster than most other whole poultry like chicken or turkey because they are significantly smaller birds. You still need about 3 to 3 1/2 hours smoking time to complete this recipe. Your internal pheasant breast temperature should reach 155 degrees Farenheit and the juices should run clear.