Smoked Pheasant Recipes

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.

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.

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.