Smoking Pheasant Without Skin Food
SMOKED PHEASANT
It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant breasts from the drying effect of the smoker. The fatty chicken skin helps the smoking pheasant retain moisture and adds a bit of flavor to boot.The pheasant is soaked in a weak brine overnight, seasoned, wrapped in the chicken skin, and smoked.
Provided by Timothy H.
Categories Pheasant
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 170.3, Fat 4, SaturatedFat 1.4, Cholesterol 70.4, Sodium 7028.2, Carbohydrate 1.9, Fiber 0.5, Sugar 0.1, Protein 30
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.
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