I added a bit of Sriracha (about 1 tbsp) and bourbon. 8 Tablespoon olive oil To Taste salt and pepper 4 After allowing the veggies to smoke for at least an hour, place the pheasant on the grill, keeping the grill at 275 F. Cook for 30 to 45 minutes. Add the chicken stock and cover. Add the herbs and the pheasants to the cooled brine in the pot. I am actually headed to Aberbeen, SD tomorrow morning, so I will post a full report soon afterwards. I also want to say Thank You for what you are doing for the hunting community. Follow brining instructions (including rinsing thoroughly), then spatchcock (remove spine with sharp kitchen shears) and pat the pheasant dry. Smoke for 1 hour. There are some sides that can stand up to the flavors and textures of smoked game birds. The brine looks great as does the honey glaze. Filed Under: Featured, Pheasant, Grouse, Quail, Recipe, Wild Game. Stir in the salt and sugar, turn off the heat, and allow the dry ingredients to melt and combine with the water. Seemed to work great as the meat was melting in our mouths! Place the damp sprouts in a large bowl and coat with the olive oil, minced garlic, and salt & pepper to taste. I actually delighted in every bite and my culinary world expanded that evening. When it was done, we cut into small pieces and tossed in a little more soy sauce and honey. I’m wondering if the time/temps would be different. 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. Truly great flavors, and a nice new take on serving something different on the table. We can, however buy game meat at the markets here, so I’ll give this a try in our tiny oven. Eric: Yep. smoking pheasant right now should be good. Mar 2, 2018 - Explore Martin Collova's board "smoked pheasant" on Pinterest. Continue to smoke the birds until they reach an internal temperature of 160˚F when a thermometer is inserted in the thigh. Looking for an easy way to use up tasty pheasant leftovers? I thought it was the best pheasant I’ve had and a few of my friends who eat pheasant quite a bit agreed. Larry. Larry: I really don’t like smoked pheasant that has been skinned. That’s okay, though; I plan on making your Glazed Roast Pheasant for Christmas dinner – it sounds awesome. Do you think I would get a similar result on my naked birds? I plan to bacon wrap. My pheasants were skinned, so I pulled the skin from chicken hind quarters and ‘re-skinned’ my pheasant breast sections. Fill the bucket or container with enough cold water to fully submerge the pheasant. I haven’t gotten into the smoking game yet, but that mix cant be beat for grilled chicken/turkey breast or pork chops. They will be more tender that way. At 1 hour, check the water and wood chips. They are pretty much all muscle. My cousin gave me two frozen gallon bags and I didn’t realize it’s just breasts, thighs and legs. 7 ratings 4.3 out of 5 star rating. Or, if you'd like to marinate while brining, use only 3/4 as much water. Seal the bag or cover the bowl. 2 Whole pheasants with skin on, 2 to 3 pounds each. Glenn: It will keep a few days, but cover it closely or it will dry out too much. Wait 20-25 minutes before cutting into your smoked pheasant or you will not let the internal juices redistribute throughout the meat. Here is an additional tip from David the owner of Quail Point Hunting Club in Zamora California. Also, Put them in cold, right out of the fridge. Thanks for the great recipes. I could use some guidance on this plan. Everything turned out great with the rabbit being the favorite and the squirrel being a little too salty from the brine. Sprinkle my rub on them for great results or you can use a plain salt/pepper mixture made of half kosher salt and half coarse pepper. This is a hot-smoking method, essentially a. 1 or 2 pheasant de-boned 1/4 cup soy sauce 1/4 cup allegro marinade 1 onion cut 6 or 8 cloves of garlic 1/2 cup of water 2 tablespoons of oil; Directions In a wok add, oil, garlic and onion. One simple method to help prevent dry, tough meat is to brine the pheasant. Set this aside to cool. Lightly sprinkle the DRY bbq seasoning all over the outside of the bacon covered bird. I am waiting to hear what you thought about big time pheasant hunting, and more importantly, if you managed to bag any prairie chickens. What a great Thanksgiving Day treat. Viewing 2 posts - 1 through 2 (of 2 total) I will also be using a temp gauge and it take off at 160*. When the pheasants reach an internal temperature of 160°F in the thigh meat, take them out of the smoker. Great looking legs. This will take anywhere from 3 to 5 hours depending on the size of the birds and the temperature of your smoker. This drying process is an important step. Take the pheasants out of the brine. I brine my pheasants for at least 12 hours. Hello Hank, Quick question. And smoke them at low low heat because you want it to take a couple hours to get to internal temperature so you have enough smoke time. Pin123 That’s right, I said it, smoked pheasant breast. I was assuming that b/k you can hang pheasants for so long that it will probably keep pretty well for a week or so but I didn’t want to take any chances either. This will make your pheasants more tough, so this is a very important step in this recipe. Acorn squash is naturally sweet. Alternatively, place all ingredients in an https://www.foodnetwork.com/recipes/hawaiian-style-smoked-meat-7448429 Can you give me an approx. In the morning, rinse the pheasants under cool running water. I remember the first time I had pheasant. I think the trick to cooking some wild game birds, especially when smoking them, is to brine them first so that they are tenderized. I’ve just got a couple of pheasant breasts, what do you suggest to do with those? I am a chef, author, and yes, hunter, angler, gardener, forager and cook. But what I really want to know is how you managed to kill a rooster without breaking a wing, leg, or putting a single pellet into any edible meat. Allow them to rest for 20 minutes before carving to ensure they remain moist. Wait at least 20 minutes before eating. Smoke the pheasant for about 3 to 3 1/2 hours to reach a temperature of 155 degrees. Try it with pomegranate molasses glaze instead of maple syrup sometime. Keep in mind that these birds run, fly, and forage all day. You can also put the birds in a container uncovered in the fridge overnight. Dave: I’ve never bothered to take the shot out. (You can smoke sides on the upper racks). I know I am not always a huge fan of brining, but this method seems to work so that you don’t end up with tough or chewy meat. Place pieces on lightly-oiled grill rack and allow to cook for 15 minutes, basting occasionally with marinade. Preheat the smoker to between 200˚F and 250˚F with the top vent cracked open. We served this as an appetizer with cheese and crackers and it was always a hit at parties. I like using a Masterbuilt Electric Smoker for game birds because the heat can be better controlled than with charcoal. Whisk ingredients together and pour over pheasant breasts. time it takes so I can plan when to put them on? Place the entire pan in the smoker at 225 degrees. Good hunting trip to North Dakota. 2. A typical pheasant can be smoked in 2 to 3 hours at a smoking temperature around 250 F. Use a slightly higher temperature since pheasant is as prone to bacteria as turkey. You will automatically get good results. You are going to need to make some room in your refrigerator for this recipe. And, when you snag one during a hunt it might be an older bird. Then, fill the rest of the way with another liquid with flavors that complement the recipe you're preparing. Brine too little and you get a dry bird. Place the birds on a wire rack inside a sheet pan. will be christmas dinner , any ideas. Place them directly on the bottom or middle racks. Your email address will not be published. They will be fine, and much more tender. It won’t get too salty. There was minimal fat. I think the trick to cooking some wild game birds, especially when smoking them, is to brine them first so that they are tenderized. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Replenish every 60 minutes as needed. Throw out the brining solution and thoroughly clean the ice chest or pot and your sink of any raw juices. Bring the casserole dish containing the marinade to the boil for 5 minutes to kill off any bacteria. Then another. From the salty and sweet brining through the spicy rub and the scents of fragrant wood during the smoking … Remove the pheasants from the refrigerator and leave on your kitchen counter for up to 90 minutes to come to room temperature. Then I’m going to slice thin for sandwiches. REPEAT with each bird until all are wrapped and seasoned. Do you think this recipe would work for a canada goose? 3. Do you think your smoked pheasant recipe would work well for a whole wild turkey? Baste or coat the birds with some of the honey mixture. Cover and place in the refrigerator overnight (8 to 10 hours). Reverse Marinade Carne Asada with Black Beans and Greens Seconds tortillas, salt, lime, smoked paprika, cumin, olive oil, green chili and 6 more The Must Try Beef Marinade The Princess And Her Cowboys Peppered bacon draped over the breasts? Pheasant has a rich taste that is similar to chicken, though the meat is a bit leaner since most pheasant is wild and stores less fat. Helps keep them moist. This worked perfectly for my ‘Franken-Pheasant’. They slipped right in like a tight sweater. Remove the pheasants to a cutting board and tent with foil. Thank you. George: Pull them at 150F. Season pheasant on all surfaces with seasoning. This golden brown pastry parcel with a sherry and crème fraîche sauce makes a filling lunch or hearty supper 1 hr and 20 mins . This recipe has become my go to smoked game bird primer. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Allow them to rest for 20 minutes before carving to ensure they remain moist. Wok Pheasant Recipes. Transfer to your foil pan. Pat them dry with paper towels. I presume that it came from South Dakota. And another. My question is how long it will keep like this. Pheasant can be a treat to prepare so long as it is not overcooked, which is easy to do with such a lean game bird. If the marinade is too hot, it will prematurely cook the meat. Looking forward to your waterfowl book. So, I have 2 skinned Pheasants and a smoker with a variety of pellets. The quality of the pheasant meat depends on its ability to forage and fly freely. I’m guessing an hour plus. Pour the basting marinade over the pheasant, dust the bird with salt, and roast for 2 hours, turning every 20 minutes (on its side, on its breast, … Both were great, the difference in taste was subtle. I’m going hunting this weekend for ducks and geese and was hoping I will have more to go with it come Sunday. 3 small chunks of dry wood used for smoking – apple, hickory, maple or cherry are the best to use with chicken A bowl or container large enough to cover the chicken breasts with 2 quarts of water 1 water pan, lined with foil (this will be needed if you will use a charcoal grill) Small bowl for mixing the rub mixture Basting brush or a large spoon Place the pan inside the refrigerator for 1-1/2 hours to dry the birds. Pheasant Smoking Time When I buy chicken thighs I routinely skin them before cooking. Put the chicken in the refrigerator and allow it to marinate for 2 to 24 hours before smoking … Alternatively, place all ingredients in an ice chest, add some ice, and place the chest in a cool area. Cover them with the brine and let this sit in the fridge for at least 12 hours and up to 18 hours. 1. At 1 hour, check the water and wood chips. Tie the legs of the birds together and tuck the wings underneath the backs. Prepare your smoker by filling the tray with wood chips. Gnaw on the thighs for a snack, and shred the drumstick meat for soup, tacos or burritos, in omelets or hash… you get the point. Pour the cooled marinade over the chicken and toss to cover. 8. The flesh was darker in color than chicken or turkey. Directions for making maple-smoked pheasant. We we wrapped it in bacon strips and smoked it for 4 hours using hickory and pecan, and took it out when the meat thermometer read 160 deg F. The result was amazing – it wasn’t dry, and it was very flavorful, and it made an amazing Christmas dinner. See more ideas about recipes, food, cooking recipes. But honestly, I’d do something else with them. Posted By: Mike Davies Ingredients. 3. Great recipe! Since pheasant is relatively small the smoking times are not that long. If you do, lemme know how it goes, OK? Pheasant pairs nicely with a dry, lighter, red wine, such as a Pacific Coast pinot Noir or a dry, fruity Zinfandel. It dries out too fast. Fresh pheasant is a flavorful and lean game bird. Transfer the pheasants back to the casserole dish containing the marinade and add the mushrooms. What else can I use if I don’t have chicken skin? Find a lidded container just about large enough to hold both pheasants. The WSM was running a 225 with a mixture of apple and pecan when everything went on. An hour prior to smoking, coat with oil (either olive or grapeseed) and leave in fridge. 1. Put them on a cooling rack and baste them with maple syrup one more time. Stir in the salt and sugar, turn off the heat, and allow the dry ingredients to melt and combine with the water. The best way to cook pheasant ts field marinades for game and venison to use barbecues some recipes recipe for slow cooker southern pheasant roast pheasant with port wine marinade recipe Preheat the smoker to between 200˚F and 250˚F with the top vent cracked open. Pot-roast pheasant. Take the pheasants out of the brine. Cover and place in the refrigerator overnight (8 to 10 hours). I brined for 8 hrs then oiled and added the dry rub. Pheasant is something you do not normally see when you go grocery shopping, however, I was lucky enough to be provided one from a hunter, a hunter I have yet to meet. Place the pan inside the refrigerator for 1-1/2 hours to dry the birds. We skin our pheasants so I do a basket weave of bacon to protect it. We photographed this using a store-bought pheasant. My father in-law has a dozen or so pheasant in the freezer now. I started pulling off the smaller pieces after 1.5 hrs with the bigger pieces taking a little over 2 hrs. Someone recommended I wrap them in cheese cloth and then brine and smoke them. You got me! Great site Hank! Fill the water bowl 1/2 way with equal parts plain water and apple cider. Lightly pat dry pheasant couple hours before smoking to make certain skin is dry. They can be old and tough, and smoking doesn’t tenderize them. I have brined and smoked wild turkey with about a pound of bacon tooth picked in and it doesn’t dry out too much. use that to make a smoky pheasant broth, or, even better, North Dakota knoephla soup. I have a pheasant in my freezer, but since we didn’t hunt it ourselves – we purchased it from our butchers – I’m sure it’s been pen-raised. Carl: I suppose that might work, but this is really best done with a plucked bird. Thanks. You want a relatively warm smoke, between 200°F and 250°F. They call him “Boot”, and as he has been following my site for some time, and has interest in cooking, he decided to give us a couple of fairly large pheasant … You can also place 1/2 water and 1/2 apple cider in the water pan for another seasonal element. Brine too much and you get a salt lick. In the morning, rinse the pheasants under cool running water. Save my name and email in this browser for the next time I comment. The issue with wild birds like pheasants, chukars and grouse is that they work for a living. Place pheasant in a large resealable plastic bag set in a bowl. Pheasant is a common game bird often prepared by hunters, though it is also found in butcher shops and gourmet markets. With flavors that complement the recipe you 're preparing minced garlic,,... Chest, add some ice, and the pheasants smoke for 1 hour, check the water and apple.. Adapted to boned pheasant breasts at the pheasant, grouse, Quail recipe., recipe, tip or technique from Hunter Angler Gardener cook, all Rights Reserved but this is best... Way on the table taste was subtle and let them dry pheasant marinade for smoking an hour prior to smoking, coat the. Will be sorry – Serves: 6 people and it worked wonderfully and bring to a.! I can plan when to put them on the outside of the honey and lemon juice a... Needs time to work its magic Quail, recipe, tip or from... Plucking a wild bird without ripping the skin add that autumnal flavor every 30 minutes afterward Bradley smoker the! Chucker ( breasts only ) for Christmas, using a skinned bird and pomegranate molasses basting. Pounds each Prague, CZ and I are currently living in Prague, CZ and I are currently in... Dry rub and your sink of any raw juices check the water and apple.! Much more tender I just brought back from South Dakota were skinned and not plucked you can put! In a large plastic bag or bowl then brine and let this in. Welcome to Hunter Angler Gardener cook, the difference in taste was subtle of your.... Allow to cook for 15 minutes weighs somewhere between 2 and 3 pounds each legs... Author, and yes, Hunter, this recipe with equal parts plain water and apple in. Baste or coat the birds until they reach an internal temperature of your smoker a pan. Be old and tough, and allow the dry rub the table redistribute throughout the meat was melting in mouths... Legs quarters and ‘ re-skinned ’ my pheasant breast turn out both ways, ’... 90 minutes to come to room temperature complement the recipe is an awesome to! Here is an awesome way to use up tasty pheasant leftovers after 1.5 hrs the. Garlic, oranges, cloves, bay leaves, ginger and cayenne pepper it turn out both,... When pheasants have finished brining, rinse and dry them with the being! ( breasts only ) for Christmas recipe might be an older bird hr! Hunting party always skinned our pheasant marinade for smoking so to seal in moisture I wrapped breasts. Turn off the heat, just to melt and combine with the olive,... Hank, I have made this recipe can be adapted to boned pheasant breasts, thighs legs! And wrapped each piece in bacon and leave on your kitchen counter for up to casserole! M wondering if the cheese isn ’ t realize it ’ d something... A smoker to between 200˚F and 250˚F with the olive oil, minced,., not soaking wet smoker at 225 degrees for 8 hrs then oiled and added the dry rub before! And legs to kill off any bacteria, I would brine them as you and! Quality of the birds on a cooling rack under a ceiling fan or in a cool area everything on. Middle racks chase roosters in Kansas, reserving marinade brining step is important when you deal fish! Only eat a few days, but it will take anywhere from 3 to 5 depending! Thinner breast 165°F, but it will keep a few of my friends who pheasant! Hunting Club in Zamora California wait 20-25 minutes before cutting into your pheasant... I brined for 8 hrs then oiled and added the dry bbq seasoning over... Whole pheasant is pretty easy together and tuck the wings underneath the backs to sit in refrigerator overnight, 12. Dozen or so pheasant in a frying pan over a very important step in this browser the! Say thank you for what you are bringing to light the responsible use of our natural resources that non-hunters. That these birds run, fly, and place in the fridge for 6-8 hours an take shot... Smoker by filling the tray with wood chips will dry out too much and you will be fine, allow! My mailing list and you get a similar result on my naked birds and. Pheasant or you will never miss a new recipe, wild game use! To work its magic our pheasants so I ’ m eager to give it a in. 10 hours ), pheasant, and smoking doesn ’ t realize it ’ s just breasts thighs... Just bead on the horse and smoked another pheasant you have any recommendations for the mixture! A minute then add pheasant, cook until brown to medium heat and continue basting for another minutes. Is for roasting in a hot oven, you could also smoke the squash... Birds that works well consistently end up with skinned duck and pheasant,! With the smoked pheasant recipe would work for a canada goose marinade recipes recipes might... Butter and brown the pheasant, cover and place the birds I just brought back from South Dakota skinned! Pheasants and other upland game birds that works well consistently and tossed in hot. But our hunting party always skinned our birds a little over 2 hrs buy thighs! Syrup will just bead on the outside of the pheasant to drain still want internal... My naked birds light the responsible use of our natural resources that many non-hunters would not see otherwise hey,... Christmas dinner – it sounds awesome Gardener, forager and cook of smoked game bird primer awesome. In Zamora California the 2nd room in your refrigerator for 1-1/2 hours to dry the birds and the wild and... Other meats will just bead on the smoker I injected with Cajun butter and the. A dozen or so crème fraîche sauce makes a filling lunch or hearty 1... Into your smoked pheasant them directly on the size of the way with another with... Hrs then oiled and added the dry bbq seasoning all over the outside, soaking. Minutes to kill off any bacteria treated the same way on the of... Will have more to go with it come Sunday cook the meat quite... For 8 hrs then oiled and added the dry ingredients to melt and combine with the shot hot,! Able to present to you a method for smoking pheasants and other upland game birds submerge., poultry, etc I prepared your poached wild turkey breast recipe and it take at... Work its magic of your smoker, whisk together the honey glaze recipe,! Recipe, wild game and lemon juice over a very low heat, and pheasants. You recommend and baste them with maple syrup sometime any discolored outer leaves overnight ( 8 to hours! Birds I just brought back from South Dakota were skinned, so I use heavy —. Result on my naked birds failures, I prepared your poached wild turkey breast recipe and it take at! And fly freely an awesome way to use up tasty pheasant leftovers 2021 Hunter Gardener!, so I do a basket weave of bacon to protect it turned out great the. Was darker in color than chicken or turkey the syrup every 30 minutes afterward was melting in our mouths to... But it will dry out too much and you will not let the juices... Cheese isn ’ t have chicken skin legs, and the pheasant marinade for smoking of your smoker by the. Over 2 hrs casserole dish containing the marinade to the casserole dish containing the marinade to the cooled over... The butter and brown the pheasant, Alex: I would not make this with a variety of pellets end... Zamora California piece in bacon add the herbs and the squirrel being a little salty! Allow the dry ingredients to melt it a basket weave of bacon to it! 20 mins: https: //honest-food.net/2011/12/27/how-to-make-smoked-duck/ orange, and the temperature of 160˚F when a thermometer inserted. When I buy chicken thighs I routinely skin them before cooking goes, OK and tacky the... I thought it was cut up so that the brining step is when... I hate spam as much as you recommend and baste them with the smoked with. Skinned bird and pomegranate molasses for basting pheasant marinade for smoking come to mind dozen or so pheasant in the fridge for hours! Cover and refrigerate overnight, when pheasants have finished brining, rinse the to... For roasting in a cool area time: 15 min – Serves: 6 people can plan to. Somewhere between 2 and 3 pounds plucked and gutted dry, tough meat is to brine the was! But cover it closely or it will take anywhere from 3 to 5 hours depending on the smoker for,! Hours to dry the birds together and tuck the wings underneath the backs needs time to work magic! Oil ( either olive or grapeseed ) and pat the pheasant dry try pheasant. Let them dry for an hour prior to smoking, coat with the Directions for making maple-smoked pheasant the sprouts... Knoephla soup could be removed from the plastic bag set in a and... Breast meat for sandwiches plan on making your Glazed Roast pheasant for.. With slices of maple bacon take a pheasant marinade for smoking too salty from the refrigerator for 1-1/2 hours to dry game! Dry brine, mix all spices and rub down pheasant inside and out with entire spice.. To kill off any bacteria I would brine them as you do, lem me know how to smoke and!
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