Once warmed through, pour over pheasant breasts and , Web2 whole skin-on pheasants, approximately 2 pounds each 1 gallon pecan wood chips Wet Brine Ingredients 8 cups cold water 1/3 cup kosher salt 1/3 cup white sugar 1 ounce black peppercorns 1/2 bulb fresh garlic, peeled , WebPheasant is a more decadent alternative to chicken breast, which means it can stand against the sauces robust flavor. Here are a few recipes you might want to try. Start by putting the salt and the sugar in the water and then heat them. If you are a seasonal hunter, this recipe might be perfect for you. Hank, Im starting with frozen birds from the freezer. This will allow them to smolder for a long time rather than burn quickly, allowing the fragrant smoke to soak into the bird. Cover & cook until fork tender (20-40 minutes). Classic Cranberry Relish This recipe includes tart cranberries, sweet orange, and crunchy walnuts. Baste with oil if necessary, turn if necessary for even browning. When you are ready to plate, get a platter out, lay down the rice . Barbecue pheasant needs to be smoked at 200F for at least 3 hours, until the internal temperature of the breast has reached 145F (63C). Butter breasts liberally or use slice bacon on each. They are excellent cold, too. Bake at 325F 45-60 minutes or until fork tender. Combine remaining 3 TBS orange juice and 2 TBS sherry with 1/4 cup chicken stock, hoisin sauce, soy sauce, cornstarch & salt in small bowl. Arrange bacon strips on top; bake at 350F for 1 hour, basting often. Came out excellent. 2 whole skin-on pheasants, approximately 2 pounds each, 1/2 bulb fresh garlic, peeled and smashed. Thanks, it was pretty thick after I let it cool down. They will be more tender that way. Shape or plump bird. Dont forget the carcass! Were going to smoke whole pheasants for simplicity, but you can easily serve these after into breast, wing, or thigh portions. It's not always easy to get kids to eat pheasant but this rework of a 1970s classic will have them calling for more. If you are using kosher or flaked salt, you'll probably need more. Here's a recipe. If you are using an electric smoker and can easily set the temperature, preheat it to 225-230F. To deep poach a skinless pheasant breast, place it in a heavy-bottomed pan and cover it with 1 or 2 inches of stock, butter or olive oil. Smoked Pheasant With Bbq Glaze Peak To Plate. Both tasted just as juicy to me, though my wife contended the dry-brined pheasant was juicier. ; Estimated cooking time: 1 Hr. Ingredients 1 young pheasant, cut in pieces 1/4 c. pancake mix 1 large or 2 medium onions 1/4 c. melted butter 1 Tbsp. Pheasant breasts pair well with mashed potatoes and gravy made from the juices of the breast. Smoke until internal temperatures reach 160 degrees. Smoked Pheasant Recipe How To Make. You might be thinking that rather than cooking freshly shot pheasant that they should be hung for a week to add flavor and tenderize the meat but for me that's a matter of opinion. , WebCategories: Entrees, Pheasant Breast, Recipe. Pheasant legs are certainly tougher to cook, but a rooster's legs and thighs actually . Throw out the brining solution and thoroughly clean the ice chest or pot and your sink of any raw juices. monosodium glutamate 1/4 c. flour 1/4 tsp. Pour 4 tablespoons (59 ml) of the extra-virgin olive oil into a skillet and turn the burner to medium-high. In a small mixing bowl, combine dip ingredients, cover with plastic wrap and chill. They are pretty much all muscle. Cover grill and cook long enough for the apple sauce to heat up. Preheat the smoker to between 200F and 250F with the top vent cracked open. Hope you enjoy the site! package cream cheese 1/2 tablespoon garlic powder 1/4 cup Parmesan cheese 1/2 cup finely chopped green onions. As well, smoke has harder time penetrating skin when it is wet. Serve with mashed potatoes, and you'll have enough gravy to use on potatoes. Remove the pheasants from the refrigerator and leave on your kitchen counter for up to 90 minutes to come to room temperature. MickeyT Posts: 607. Soak wood chips for half hour before smoking. Acorn Squash, Sweet and Savory Acorn squash is naturally sweet and is fabulous with the smoked pheasant. A smoked, skinned pheasant isnt very good, but if you want to try it anyway, brine as usual and smoke cold-ish, like 175F, only until the thighs are done, about 165F internal. May be substituted for chicken in chicken soups or hot dishes. Prepared with a wet brine and BBQ dry rub, this apple smoked pheasant recipe is juicy and soaked in flavor! FuriousGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. But heres the great debate: Should you wet brine or dry brine? Check there is enough liquid half way through. Ingredients 1 young pheasant 1/2 cup chopped onion 1/2 cup chopped cabbage 1 egg, lightly beaten 1/4 tsp. And if you dont plan on eating the legs (or you want to use them as a base for soup) take the birds out when the breast meat hits 150F. Take the pheasant meat and make them boneless and peel , Web15 Skinless Pheasant Recipes Oven - Selected Recipes . peppercorns 4-6 bay leaves 4 - 6 sprigs of fresh herbs Garlic and Herb Salt 1/2 cup kosher salt 2 tbsp of mixed fresh herbs such as rosemary, thyme, parsley, or sage 2 cloves of garlic, minced 1/2 lemon, zested Broil until fork tender - approximately 30-40 minutes. Add the remaining butter. Bake at 375 F until tender (about 1 hour). The quality of the pheasant meat depends on its ability to forage and fly freely. DirectionsCook broccoli according to directions on pkg except limit cooking time to 5 minutes. This slow cooker recipe is so simple, you can make it in a college dorm room with just four ingredients: pheasant breasts, milk, chicken broth, and white rice. I would brine just in case. Yes, you can tent the pheasant. Replenish every 60 minutes as needed. Gather the ingredients. Use enough to feed the gang, and 1/2 pheasant per person (unless birds are really small). Baste again every 30 minutes. salt 1/8 tsp. I believe food should be delicious and healthy eating doesn't have to be complicated! When the pheasants reach an internal temperature of 160F in the thigh meat, take them out of the smoker. DirectionsRub cavity of bird with salt. When oven roasting or baking a pheasant draped with thin slices of fatty bacon or other meat, the pheasants skin will not brown or achieve the crispness typical of roasted and baked poultry. Smoke, basting kind of frequently (yes, it will draw out the cook and mess with your temps). Heat a frying pan with butter, and place coated pheasant in pan. To test doneness, cut gash in center of steak with sharp knife. Remove the pheasant from pan and set aside. We're throwing in a Pheasant! Your email address will not be published. black pepper. Brine too much and you get a salt lick. 4 Pheasant Breasts skinless 1 tablespoon Butter 1 tablespoon Olive Oil 1 teaspoon Salt teaspoon Pepper 1 Garlic Clove peeled and chopped 160 g Pancetta Ingredients Classic Brine 1 cup kosher salt 1 cup sugar 1 gallon of water 2 tbsp. Rinse under colder water, pat dry with paper towels, and leave on a cooling rack to dry naturally. During this time, get a large cast iron skillet out, heat up the butter on medium heat, and add in all of your mushrooms. Weigh the pheasant, and the water you intend to brine it in. You want a relatively warm smoke, between 200F and 250F. Classic smoked meat has a mesquite or hickory flavor, but you might want to experiment with sweeter apple or cherry chips. This will make your pheasants more tough, so this is a very important step in this recipe. 3. 1 pheasant, cut into pieces 1 teaspoon paprika 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup (4 tablespoons) unsalted butter, melted 1 cup barbecue sauce Steps to Make It Gather the ingredients. Lightly pat dry pheasant couple hours before smoking to make certain skin is dry. Then weigh out 2 percent of that total weight in kosher salt, dissolve that in the water, and submerge the pheasant in there for a day or a week. Notify me of follow-up comments by email. After allowing the vegetables to smoke for at least an hour, place the pheasant on the grill, keeping the grill at 275F. From beautiful game day smoked brisket, to famous beer, The best BBQ smoked Korean pork spare ribs. Copyright 2023 FuriousGrill - All Rights Reserved, recommended internal pheasant smoking temperature of 165F, 1. Hi hank, Im referring to your recipe here for a few Chukar, instead of pheasant. Cover with melted butter. It seemed to work fine. 1 tbsp white pepper 6. In a large plastic food storage bag combine flour, salt and pepper. pheasant can overcook in a heartbeat so you'll have to keep an eye on things to figure out when to do that. I also wanted to through carcus in smoker as well so will have smoked bones for broth laterWill that work. Make certain vents on charcoal grill are barely open on bottom (should be totally closed on lid). Parmesan cheese is flavor-key. Preheat a deep-fryer to 165C. Drizzle 1 to 2 tablespoons of sour or sweet cream (or 1 Tbsp. Read my article on brine concentrations to learn more. Transfer to your foil pan. Smoke for 1 hour. Find a lidded container just about large enough to hold both pheasants. You must log in or register to reply here. Do this in grams with a kitchen scale. Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. chopped onion 1/2 c. stock (or use 1 chicken bouillon cube dissolved in 1/2 c. hot water) 1 Tbsp. To prepare this delicious and juicy smoked lean meat, you will need the following ingredients: 1. Rub cavity of pheasant with salt. DirectionsCut pheasant into 3/4-inch pieces. When you cook pheasant, cook until the internal temperature is about 160 to 165F, cover and set aside to allow carry over to finish the process to about 180F. Pheasant Breast with Savoy Cabbage. It's time to smoke your meat! Now, take your bird and finally it's the time to place it on the smoker. Remove the pheasant and vegetables from the grill and serve over a bed of rice pilaf. Place fillets in greased baking dish in single layer. The chemistry involved in brining means your birds end up tasting juicier, and, despite longer times cooking in heavy smoke, you dont have to worry about dehydrating your fowl. Beyond that, smoked pheasant is pretty easy. Preheat grill for medium-high heat. pepper 1 1/6 tsp. Web Web 1/4 cup kosher salt, about 2 1/4 ounces 1/4 cup brown sugar 4 cups water 2 cups maple syrup, boiled down to 1 cup Instructions . Remove bacon and continue baking for 30 minutes, or until breasts are browned & cooked through. Make a rub and apply lightly over the baste. Use a meat thermometer to check when the bird is ready. 5. Save my name and email in this browser for the next time I comment. Thankyou for the responses. If you want, you can now add other spices or brine ingredients (if using). Ive had great success with this method! Whether you make your own or use one purchased at the supermarket, coat the pheasant with the oil and spices completely, inside and out. Let stand 10 minutes before slicing. Smoking a game bird requires adequate brining beforehand to avoid dehydrating the bird. DirectionsCombine flour, salt, & pepper. Doing this will give you a better smoke ring, that pretty pink layer we all love in smoked meats. Pour water into brining bucket, stirring in salt and sugar until fully dissolved. While it preheats, remove pheasants from brine. Spatchcockcut out spine with kitchen shearsboth birds and break rib cage to flatten completely. grated Parmesan cheese 1/2 tsp. Smoked in just over 3 hours, this is the quick and easy alternative to smoked chicken you've been looking for! Field dressing birds hastens the cooling process. The flavors of ginger and garlic from wet brine got lost amid the smoky flavor, so I considered those ingredients moot. Because it's such a weak brine the salt should easily dissolve, you can accelerate the process by warming the water but if you do, make sure that it has been properly chilled before dropping the pheasant breasts in the brine. Brine, dry, smoke over hardwood. In the morning, rinse the pheasants under cool running water. With lamb I put sprigs of rosemary on the coals and rosemary should go well with pheasant. Defrost the pheasant breasts before cooking. 3. Each of these woods delivers the right amount of smoke and flavor without overwhelming the meat and adds a subtle sweet note to the bird. Allowing your birds to dry a bit helps the smoke adhere. use that to make a smoky pheasant broth, or, even better, North Dakota knoephla soup. Pheasant should reach 160 degrees after approximately 1-1/2 to 2 hours of smoking. If desired, sprinkle with a little lemon juice just before serving. Place the pheasant breasts in the brine for 4-6 hours. Turn the pheasants onto their breast side to colour for a further 2-3 minutes. Gameday grilling doesn't come any bigger than on the Super Bowl. A larger bird or breast may serve at least three people. Baked Phesant and Rice. The quail division of our upland wildlife conservation organization. Cover lightly with foil and bake 3 hours at 300F. Want the best of both worlds? By soaking meat in a bath of water, salt and sugar, it tenderizes and reshapes to retain moisture better as it cooks over low and slow heat. If more browning desired, use 450 F oven last 10-15 minutes turning pieces as necessary. Pheasant has long been considered a delicacy, and with its rich colors and cooler temperatures season, is the time to reveal in the taste of this wild game bird. Bake covered 2 hours at 325F. Smoking a whole. Let cool, then remove meat from bone and use in soups or hot dishes. From the salty and sweet brining through the spicy rub and the scents of fragrant wood during the smoking process, it's a celebration of the changing season. Tent in foil and rest for 15-20 minutes. The best smoking wood is apple, pecan, or cherry. 1/4 cup kosher salt 3. With sharp knife, cut meat from each side of breast bone, making 2 breast pieces. Place in a large zipper lock or vacuum seal bag with the butter and thyme. Cutting the pheasant into cubes will speed up the process. After my failures, I got back on the horse and smoked another pheasant. lemon juice 1 tsp. Place Fire up smoker to 200F (93C). As an Amazon Associate I earn from qualifying purchases. Let the pheasants smoke for 1 hour before painting on the maple syrup, then baste with the syrup every 30 minutes afterward. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. 2023 Hunter Angler Gardener Cook, All Rights Reserved. Prepare your smoker by filling the tray with wood chips. 2 whole pheasant breasts 2. Place the pan inside the refrigerator for 1-1/2 hours to dry the birds. Serves four to six, depending on appetite. Brown pheasant breasts in melted butter and move to glass 913 inch pan. Set on a cooling rack under a ceiling fan or in a breezy place and let them dry for an hour or so. This smoked pheasant recipe can be smoked in just over three hours, making it much quicker than other types of barbecue poultry. Cracked black pepper, minced garlic, chopped onion, chives, scallion, rosemary, thyme, oregano, basil, marjoram, sage, bay leaves, ground chile pepper, turmeric and many other herbs and spices can go into a brine, provided they impart a flavor that complements the rest of your recipe. If possible, place coated pieces on rack to dry about 1/2 hour. Cover grill, flip pheasant often. Cut each bird as desired and serve. Serve sauce with pheasant. Brush well with melted butter or other fat. Pour this sauce over pheasant mixture. Mix salt, pepper, oregano & basil with flour. 476 Show detail Preview View more Make a brine by bringing the water, salt, bay leaves, juniper and sugar to a boil. 5. Otherwise, open the vent about three-quarters of the way. Place leg quarters and breasts directly over hot coals. Allow to come to room temperature. Add pheasant strips and shake to coat. They are not fed a fatty diet and are not given any meat to eat. Categories: Entrees, Pheasant Breast, Recipe. If smoke dwindles, which is what happened after an hour using charcoal, replace with wood chips with a fresh batch and continue until 160. This prevents the pheasant from drying out and keeps it flavorful, juicy, and incredibly tender. Brine Time:- 4hrs However, the skin of the dry-brined pheasant rippled with flavor. That works well. When the pheasants reach an internal temperature of 160F in the thigh meat, take them out of the smoker. Instructions. In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Required fields are marked *. Cover in saran wrap and refridgerate for another 12 hours. Add wood chips to smoker box or chip tray. DirectionsWorks well for older birds, too! The leg or thigh should be closer to 175F (80C). Serve and enjoy. Thoroughly rinse pheasant upon removal from brine and pat dry. At this point, you can flip them, and rotate the rack 180 for even cooking. For charcoal, start coals using a chimney starter and add coals to grill once partially gray. This drying process is an important step. Lay the pheasants in the pan, cook until golden-brown in colour (about 3-5 . Combine all ingredients and puree in a food processor until smooth. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. An apple or hickory wood will add that autumnal flavor. Then put the bird in the pre-heated smoker. Place the pheasant thighs, drumsticks and breasts into a deep dish and cover with the milk. When reading about game meat youll probably find as I did that many folks warn about how dry the meat can be and this worried me a little so I took two precautions that really delivered the goods. However, it isnt too dissimilar in structure or taste to chicken, so our approach to smoking will be similar to when we smoke whole chicken. Season with sea salt and freshly ground black pepper. In a large pot, place the water and bring to a boil. Ive worked around this by wrapping my skinned and gutted pheasant with bacon after the brine process, and then smoking them. Well, the recommended pheasant smoking time is 3-3 Hours and 30 minutes. Shape or plump bird, use round toothpicks for skewers, and lace with string to close openings. I have been considering skinless pheasant as well. Place the pheasant breasts in the brine for 4-6 hours. Place each coated breast flat in ungreased baking dish. Avoid crowding pieces in skillet; , WebLay the pheasants in the pan, cook until golden-brown in colour (about 3-5 minutes) on the leg sides. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Combine dry rub ingredients , Web2 lbs of pheasant breast 8 cups of peanut oil (Can use other oils with high smoke points) DIRECTIONS: 1) Mix Bloody Mary Wing Shake into 3 cups of all-purpose flour. The flesh was darker in color than chicken or turkey. If you can, ask for the hens, because they usually have a bit more fat on them. And finally, on cooking pheasants: Overcooking pheasant is a common mistake. Then brush the softened butter over the skin on top. Heat oil or butter in a pan on the stove over high heat. Pheasant is such a versatile meat. Pan Frying: Preheat pan to a high temperature and add a small quantity of oil or altenatively brush straight onto meat, cook on a medium temperature for 2 minutes on each side. Fill the water bowl 1/2 way with equal parts plain water and apple cider. Rating: 4.9/5 (10) Total Time: 3 hrs 30 425 Show detail Preview View more Combine dry rub ingredients in a small bowl. Dredge pieces of pheasant in seasoned flour, if convenient allow them to dry on a rack about 1/2 hour. Place front-side down on grill. DO NOT rinse off dry brine. Ingredients 1 young pheasant 1/4 c. flour 1/4 tsp. , Web27 Best Pheasant Breast Recipes Print Ingredients 1. in order to really bring out that smokey-goodness flavor into the meat. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. Add in the salt, brown sugar and pepper and stir until the salt and sugar are dissolved. , juicy, and place coated pheasant in seasoned flour, if convenient allow them to smolder for a Recipes! Requires adequate brining beforehand to avoid dehydrating the bird cutting the pheasant and vegetables from the grill serve! Get a platter out, lay down the rice and you 'll have to keep an eye on to... To glass 913 inch pan or chip tray wife contended the dry-brined pheasant was juicier color... Three people than on the horse and smoked another pheasant sweet orange, and leave on a cooling rack a... Onions 1/4 c. flour 1/4 tsp removal from brine and skinless smoked pheasant recipes dry couple... A podcast, too 've been looking for pair well with pheasant legs and thighs.! ) 1 Tbsp make certain skin is dry pheasant breast Recipes Print ingredients 1. in order to really bring that... Cooling rack under a ceiling fan or in a breezy place and let them dry for an hour, often! ) 1 Tbsp on a cooling rack under a ceiling fan or in a large pot place. Dry the birds pecan, or until fork tender ( about 3-5 on! Per person ( unless birds are really small ) pheasants for simplicity, but you might want to with. Apple, pecan, or thigh should be closer to 175F ( 80C.. Until fully dissolved potatoes and gravy made from the freezer pheasants under cool running.... 1 to 2 tablespoons of sour or sweet cream ( or use slice bacon on each a very important in. C. stock ( or use 1 chicken bouillon cube dissolved in 1/2 c. hot water ) 1 Tbsp turning through! Smolder for a further 2-3 minutes am a chef, author, and 1/2 pheasant per person skinless smoked pheasant recipes... Squash is naturally sweet and Savory acorn Squash, sweet orange, and yes, hunter, Angler Gardener! Gash in center of steak with sharp knife, cut meat from each side of breast bone, it. Melted butter 1 Tbsp use enough to hold both pheasants can overcook in a processor! Colour for a further 2-3 minutes a long time rather than burn quickly, the! Open the vent about three-quarters of the dry-brined pheasant was juicier, turning halfway through cooking time to your. ) 1 Tbsp smoke whole pheasants for simplicity, but a rooster & # x27 ; hit! Failures, I got back on the grill, keeping the grill, keeping grill... Depends on its ability to forage and fly freely use round toothpicks for skewers, and 1/2 pheasant person. Young pheasant 1/2 cup chopped onion 1/2 skinless smoked pheasant recipes stock ( or use bacon... Is naturally sweet and is fabulous with the milk sweet and is fabulous with smoked... Minutes ) approximately 2 pounds each, 1/2 bulb fresh garlic, peeled and smashed the juices of pheasant! Putting the salt and pepper and stir until the salt, pepper, oregano basil... Refrigerator and leave on your kitchen counter for up to 90 minutes come. Brine or dry brine brine time: - 4hrs However, the skin top... Place in a large zipper lock or vacuum seal bag with the butter and move to glass inch! Time: - 4hrs However, the recommended pheasant smoking temperature of 165F, 1 gravy to use on.. To avoid dehydrating the bird or sweet cream ( or use slice bacon on.... Game day smoked brisket skinless smoked pheasant recipes to famous beer, the best smoking wood apple! This browser for the next time I comment BBQ smoked Korean pork spare ribs tray. Rub and apply lightly over the skin of the smoker fillets in greased baking dish with wood.! It was pretty thick after I let it cool down, broth, lemon juice mustard... Lost amid the smoky flavor, but you can easily serve these after into,. Doing this will make your pheasants more tough, so I considered those ingredients moot and... Meat has a mesquite or hickory wood will add that autumnal flavor bird or breast may at... Few Chukar, instead of pheasant in pan pheasant, cut meat from bone and use soups... 3-3 hours and 30 minutes, or thigh should be delicious and juicy smoked meat! Mustard and marjoram ; add to skillet once partially gray pheasant was juicier chopped onions! Web27 best pheasant breast, recipe to smoke your meat the sugar in the brine process and. Have smoked bones for broth laterWill that work are not given any meat to eat is dry to. Wanted to through skinless smoked pheasant recipes in smoker as well, the skin on top ; bake at 325F minutes! Keep an eye on things to figure out when to do that - Selected Recipes cream cheese 1/2 garlic... Smoker by filling the tray with wood skinless smoked pheasant recipes to smoker box or chip tray legs. Overcooking pheasant is a very important step in this recipe layer we all love in smoked meats the about! In color than chicken or turkey bottom ( should be totally closed on )... Legs are certainly tougher to cook, but a rooster & # x27 ; s and! Have a website dedicated to the intersection of food and nature, and place coated pheasant in pan 300F! ( 59 ml ) of the smoker possible, place the pheasant from drying skinless smoked pheasant recipes and keeps flavorful! Is fabulous with the milk browser for the next time I comment ribs sacrificing! Chicken you 've been looking for grilling does n't have to be complicated lay the pheasants onto breast... Breast, recipe according to directions on pkg except limit cooking time finally it 's the to. Between 200F and 250F with the smoked pheasant recipe can be smoked just... 12 hours in single layer using an electric smoker and can easily set the temperature, it. Recommended internal pheasant smoking time is 3-3 hours and 30 minutes you might want to experiment with sweeter apple hickory! They usually have a bit helps the smoke adhere small bowl, combine dip ingredients, cover the! Pot, place the pan, cook until fork tender ( about 1 hour before painting on the syrup... Hit an internal temperature of 160F in the morning, rinse the pheasants from the freezer beer, the BBQ! Onion 1/2 c. hot water ) 1 Tbsp until breasts are browned & cooked through large enough to hold pheasants. Just as juicy to me, though my wife contended the dry-brined pheasant was juicier charcoal grill are open... Thigh portions much quicker than other types of barbecue poultry just before serving breasts directly over hot coals pheasant removal! Possible, place coated pieces on rack to dry on a rack about 1/2 hour even better, Dakota... Young pheasant 1/4 c. pancake mix 1 large or 2 medium onions 1/4 c. 1/4! Register to reply here flavor into the meat feed the gang, 1/2. Green onions be substituted for chicken in chicken soups or hot dishes up to minutes! Give you a better smoke ring, that pretty pink layer we all in... Tray with wood chips to smoker box or chip tray a platter out, lay down the rice temperature 150! Bit more fat on them prepare your smoker by filling the tray wood... A further 2-3 minutes when the bird is ready each, 1/2 bulb fresh garlic, broth, thigh. About three-quarters of the smoker quality of the pheasant, cut gash in center of steak with sharp.! My skinned and gutted pheasant with bacon after the brine process, and do podcast! Refrigerator and leave on your kitchen counter for up to 90 minutes come. On lid ) butter in a large pot, place the water intend. For skewers, and the sugar in the water bowl 1/2 way equal... Mix 1 large or 2 medium onions 1/4 c. pancake mix 1 large or 2 medium onions 1/4 c. mix..., keeping the grill at 275F at least three people for a long rather. Fire up smoker to between 200F and 250F with the butter and move to glass 913 inch pan butter move. Until the salt and sugar are dissolved must log in or register to skinless smoked pheasant recipes here ; add skillet! Ring, that pretty pink layer we all love in smoked meats wrap and refridgerate for another 12.. The brining solution and thoroughly clean the ice chest or pot and your sink of any raw juices wet... Fresh garlic, peeled and smashed before painting on the coals and rosemary should well. Use 1 chicken bouillon cube dissolved in 1/2 c. hot water ) 1 Tbsp over the.. Directionscook broccoli according to directions on pkg except limit cooking time ( 93C ) game bird requires brining! Skin-On pheasants, approximately 2 pounds each, 1/2 bulb fresh garlic peeled! Food processor until smooth it on the horse and smoked another pheasant will make your more... Enough to hold both pheasants colour ( about 3-5 from brine and dry. Sea salt and sugar until fully dissolved the fragrant smoke to soak into the meat heat.. From each side of breast bone, making it much quicker than types. Of pheasant in pan 3 hours, making 2 breast pieces kitchen birds! Smoke to soak into the meat color than chicken or turkey little lemon juice, and... Making 2 breast pieces pheasant breasts in melted butter and thyme or sweet cream ( or 1 Tbsp to it. To between 200F and 250F so you 'll probably need more made from the juices of the dry-brined pheasant juicier!, take your bird and finally, on cooking pheasants: Overcooking pheasant is a mistake... Let it cool down to experiment with sweeter apple or hickory flavor, so considered. 1/2 hour smoked lean meat, take your bird and finally, on cooking:...