Smoked Bacon Wrapped Pheasant Breast Food
SMOKED BACON WRAPPED PHEASANT
With a few tips, you can smoke juicy Bacon Wrapped Pheasant breasts.To keep lean meats juicy when smoking:- Brine in a salt and sugar solution- For best results, inject lean meat with brine- Wrap in bacon for added protection from the heat and also allows the rendering of bacon to self-baste the lean meats- Cook lean meats at lower heat and therefore, slower - if you cook lean meats too quickly, the muscle fibers will grab each too quickly and squeeze each other, meaning it squeezes out all the water and the meat will be dry. Ick!
Provided by janice_smellaque
Categories meat
Number Of Ingredients 7
Steps:
- Allow pheasant to brine for at least 2 hours, to a maximum of 6 hours. For best results, inject breast with brine and pour any excess brine on top of pheasant.
- Warm up smoker to 350F (or 300F on Gateway Drum Smoker). Add fruit wood for smoke flavour.
- Drain excess brine.
- Season both sides of pheasant breasts with spice rub.
- Wrap 1-2 slices of bacon around each breast and pin with toothpick if necessary.
- Season bacon wrapped pheasant breasts with spice rub.
- Place bacon wrapped pheasant breasts onto smoker. Cook for 10 minutes.
- Flip breasts on smoker and allow to cook for additional 6-8 minutes.
- Brush on honey mustard sauce onto backside of bacon wrapped breasts.
- Flip breasts on smoker and brush on honey mustard sauce on top side of bacon wrapped breasts.
- Remove from heat when internal temperature of breast is 145F and allow to rest at room temperature for at least 10-15 minutes with a piece of tin foil loosely draped on top. Because pheasant is so lean, you don't want to overcook, so it is pulled off the smoker to allow for carryover cooking.
- Serve with honey mustard for extra dipping.
GRILLED PHEASANT POPPERS
Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!
Provided by Lizzy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
- Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g
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