Smoked Pheasant Recipes

SMOTHERED PHEASANT

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
• Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

SMOKED PHEASANT

Steps:

• Chop up peppers, onions, celery, and garlic. Heat a large skillet and melt the butter careful not to burn the butter. Place peppers, onions, celery, and garlic in the hot butter and fry until tender. Then brown the sausage in with the peppers, onions, celery, and garlic. Do not over cook the sausage.
• When the pheasant is done marinating fill the cavity completely full with the stuffing.
• Smoking:.
• After birds are stuffed, tie the bird's legs and wings up close to the bird.
• Wrap the entire bird with bacon using toothpicks to hold the bacon in place.
• Smoke for about 2 ½ hours using hickory chips the entire time.
• Baking:.
• Preheat the oven to 350*F. Using a broiler pan, cover the bottom of the pan with water and add 2 tsp of liquid smoke to the water. Place the birds on the top grate of the broiler pan and cover all with tin foil.
• Bake for approx 45 minute remove tin foil and bacon and cook until the bird is done and golden brown. Spoon out the stuffing and serve it on the side. This meal is to die for.
• Caution:.
• Stuffing should never be left in the bird. Care is to be taken when handling any fowl. Always insure the bird is completely done using a meat thermometer. (170*F.).

SMOKED PHEASANT

Steps:

• Dissolve the salt in the cold water to make the brine. Soak the pheasant in the brine overnight, but no more than eight hours. When the birds are finished brining, rinse them and dry them off with paper towels.
• Mix up the spices and season the breasts lightly on all surfaces. Wrap the chicken skin over the pheasant so it's covered completely on top. You may have to play with the positioning a little. I use one whole piece and one half piece of the leg quarter skins on each breast. When the skin is in place, secure it with toothpicks. Dust a little more of the spice mix onto the skin.
• I've used alder and apple for smoke -- these will give the pheasant a light smoky flavor.
• Smoke for four to six hours at 200 degrees Fahrenheit, or until the temperature of the smoked pheasant reaches 165 degrees.