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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- Dissolve the salt and sugar in the water. Find a lidded container just about large enough to hold both pheasants. Cover them with the brine and let this sit in the fridge for at least 12 hours and up to 18 hours.
- OPTIONAL: Weigh the pheasant and the water you intend to brine it in; you'll have to guess, so err on more water. Now dissolve 2 percent of that total weight -- pheasant + water -- in kosher salt in the water, then brine. This method allows you to brine the bird for days without it getting too salty.
- Take the pheasants out of the brine. Set on a cooling rack under a ceiling fan or in a breezy place and let them dry for an hour or so. You can also put the birds in a container uncovered in the fridge overnight. This drying process is an important step. You want the bird damp and tacky on the outside, not soaking wet.
- 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. You want a relatively warm smoke, between 200°F and 250°F. Let the pheasants smoke for 1 hour before painting on the maple syrup, then baste with the syrup every 30 minutes afterward.
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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.
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