Skip this, or short it, and you will be sorry. Prepared with a wet brine and BBQ dry rub, this apple smoked pheasant recipe is juicy and soaked in flavor! These instructions were for those who will cook the bird on their home. Get your smokers fired up! After allowing the vegetables to smoke for at least an hour, place the pheasant on the grill, keeping the grill at 275F. You can baste the bird with sauce halfway through the process, but the brine and the rub should provide enough flavor. Once your smoker is ready, add the breasts, then head in and make your wild rice. Ingredients Classic Brine 1 cup kosher salt 1 cup sugar 1 gallon of water 2 tbsp. You just want it to be thick, because regular maple syrup will just bead on the surface of the pheasant. Brine, dry, smoke over hardwood. Notice when the leaves become a slight brown and smoke begins to form. Put them on a cooling rack and baste them with maple syrup one more time. Now, take your bird and finally it's the time to place it on the smoker. Spray all sides of pheasant with canola oil then add to smoker to smoke for 1 hour. Do not cover. ; Serves 4, Ingredients 2 pheasants 1/4 cup orange juice 1/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 4 tablespoons parsley, chopped 2 garlic cloves 12 strips of bacon. You want to convert it to internal doneness temperature? Pour 1/4 cup oil over bird. 2. Pour water into brining bucket, stirring in salt and sugar until fully dissolved. 1 week ago share-recipes.net Show details . Web 2 whole Pheasant Breasts, Skinless 1 Tablespoon Salt Tablespoons Cracked Black Pepper 1 whole Orange, Zest And Juice 2 strips Thick Cut Bacon 2 cups Wild Rice, Cooked 2 Tablespoons Unsalted Butter 16 Preview See Also: Share Recipes Show details 20 Healthy Traeger Recipes You Need to Try Kinda Web Carbs: 9g. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable. Preheat grill for medium-high heat. Some hunters skin birds rather than pluck them. An underrated cut of meat, but one, Ready to bust out the grill for some spring grilling? Dry skin for both birds is important for crisp skin. The issue with wild birds like pheasants, chukars and grouse is that they work for a living. Put your oven on to preheat to 180C/350F/Gas Mark 4. Then remove from fridge and remove saran wrap and make many small injections with molten butter into the pheasant flesh. Split thigh to remove bone. Sugestions. Heat oil or butter in a pan on the stove over high heat. While it preheats, remove pheasants from brine. Bake at 325F 45-60 minutes or until fork tender. Fire up smoker to 200F (93C). salt 1/8 tsp. Place 1 tbsp. 2 whole pheasant breasts 2. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. In butter remaining in skillet, saute mushrooms & chopped onion until golden brown (about 10 minutes). Place the pheasant breasts in the brine for 4-6 hours. DirectionsFlour & lightly brown pheasant pieces. Brown pieces in butter until golden brown (about 10 minutes). Finally, I am able to present to you a method for smoking pheasants and other upland game birds that works well consistently. Thoroughly rinse pheasant upon removal from brine and pat dry. Dry brine all day were her exact words. You can wrap the pheasant with smoked bacon for a complete smoky flavor. 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 . Paul: Well, you may have thicker syrup than mine. Make certain vents on charcoal grill are barely open on bottom (should be totally closed on lid). Cover grill and cook long enough for the apple sauce to heat up. Came out excellent. If you use a commercial rub, look for a low- or no-salt version. Remove pheasant pieces. I use more onions, 1 or 2 tomatoes, peeled carrots, halved white & sweet potatoes, yellow turnips, parsnips, celery sticks. Brining is a typical meat prep stage for many smoking meats but is particularly important with lean meats. This smoked pheasant breast recipe is an absolute result using bacon and a pre-soaked cooking plank to keep everything fresh and juicy. Baked Phesant and Rice. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. You still want an internal temperature in the leg meat of 160F to 165F, but it will take less time. Smoking works best if the smoke flows across the grill and the birds. If you want to make your own, start with a quarter cup of olive oil and add minced onions and garlic, paprika, pepper (regular or cayenne), or other spices to taste. Butter breasts liberally or use slice bacon on each. Smoke for three hours, or until internal temperature has reached 145F (62C). Pheasant need not be well done. If needed, turn once or twice (so that pieces cook and crisp evenly. One idea I had was to use a garlic/olive oil rub like I have used on lamb and perch them on my beer can racks with half-cans of beer, etc. Add pheasant. After my failures, I got back on the horse and smoked another pheasant. But give wet brining a try to, and decide for yourself! Add small portions of liquid at a time, turn as necessary for uniform cooking. 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. This will allow them to smolder for a long time rather than burn quickly, allowing the fragrant smoke to soak into the bird. Cooking Time:- 2hrs. Pat them dry with paper towels. 1. The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. Place the pheasant breasts and pancetta/bacon fat into a pouch, along with the thyme, and vac-seal. Too long a cooking period should be avoided. Stuff with favorite dressing if desired. Honey Baked Pheasant Breast 4. DirectionsCombine flour, salt, & pepper. Put 1 T butter under skin on each side of breast. Baste with oil if necessary, turn if necessary for even browning. Before you light the smoker, soak the wood chips in water for an hour. 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. Barbecue smoked pheasant prepared with a wet brine and spice dry rub. At molecular levels, salt binds water to muscle proteins. The friend that gave me the bird (figuratively speaking) :>) suggested I wrap the bird in bacon as a way to keep it moist. Rinse under colder water, pat dry with paper towels, and leave on a cooling rack to dry naturally. Dry brining is a fairly new technique. Apply rub to pheasant, covering evenly across all surfaces. I was afraid I would wipe off spices on dry-brined bird, so I never patted it down with napkin (like I did with wet-brined bird). Rinse the sprouts under cold running water in a colander and allow them to drain. So want to try cockspatched and deboning a couple of skin on pheasant then smoking. They will be more tender that way. Preheat grill to 375 degrees F. Wrap bacon around cut pheasant pieces and hold in place with toothpick. Meat SmokersBarbecue MarinadesSmoked Game RecipesMaking Smoked Sausage. Recipes Filament Admin 2022-08-24T17:39:21+00:00 From our kitchen to yours Whether it's destined for fine dining or your dining room table, pheasant is a lean, protein-packed addition to any menu, and adapts easily to the recipes you already love. Lightly egg wash edges. Uncover and cook about 10 minutes longer to recrisp. Now, after you have brined the bird for 8 hours, make sure to remove it from the mixture about one hour before placing it in the smoker. Were going to use a wet brine to tenderize the meat and help it retain moisture as it smokes. 1. Ingredients 1 young pheasant 1/4 c. flour 1/4 tsp. Prepare your smoker by filling the tray with wood chips. Outdoor Web Design by 3plains. I know I am not always a huge fan of brining, but this method seems to work so that you dont end up with tough or chewy meat. JavaScript is disabled. 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. In order for you to smoke a pheasant, or maybe two, make sure to have in hand: The first step in smoking your bird: Brining it. As well, smoke has harder time penetrating skin when it is wet. Place breast on rack over the smoking chips and cover. Arrange bacon strips on top; bake at 350F for 1 hour, basting often. This is desired for a deep smoked cure. Looking up the water content of pure syrup, its only 33%. Bacon Wrapped Pheasant Breast with Orange Sauce. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. Do not cover young bird. Note: Estimated prep time: 15 min. Worcestershire sauce Salt Pepper. Ingredients 1 young pheasant Salt 8 slices salt pork or bacon 1/4 cup oil. Thanks for the recipe! Arrange dredged pieces in single layer in greased shallow casserole. Pheasant is a traditional English ingredient, so you'll find a lot of delicious and comforting pub-style recipes for this bird out there. For charcoal grill, I had no issue placing pheasant directly over coals. Also, will they still have a smoked flavor if I wrap them with the bacon? in order to really bring out that smokey-goodness flavor into the meat. This might just be the number one question that we ask ourselves almost daily over here. Keep in mind that these birds run, fly, and forage all day. When smoking pheasant, its best to treat it like barbecue chicken. Allow . Notify me of follow-up comments by email. curry powder 2 drops Tabasco sauce paprika. Completely cover breast and all meaty portions with strips of salt pork or bacon. Place leg quarters and breasts directly over hot coals. When butter is melted add in the mushrooms. Apr 23, 2015. Mix with 3 tablespoons orange juice and 2 TBS sherry and set aside. Place the damp sprouts in a large bowl and coat with the olive oil, minced garlic, and salt & pepper to taste. Smoked pheasant can be either the best expression of the bird, or it can be a desiccated husk, usable only as a flavoring for broth. However, the skin of the dry-brined pheasant rippled with flavor. This recipe is takes about 2 hours to cook and youll need 4-8 hours brining so give yourself plenty of time. Place them directly on the bottom or middle racks. Shape or plump bird. Place bird breast side up on a rack in shallow roasting pan. Cook for 30 to 45 minutes. Add remaining 2 TBS stock and cook again until it evaporates. Cover or seal bag according to directions. Add wood chips to smoker box or chip tray. Prep while still cold and get it right into the smoker. They can be old and tough, and smoking doesnt tenderize them. Hope you enjoy the site! Preheat the oven 160C/140C Fan/Gas 3. Place the birds on a wire rack inside a sheet pan. Acorn Squash, Sweet and Savory Acorn squash is naturally sweet and is fabulous with the smoked pheasant. Had they lasted long enough to put them on a plate maybe I could have made a nice presentation out of them but they they were gone in seconds and everyone had a big smile on their face! I realize a pheasant breast is the "Holy Grail" of wild game succulence, but don't overlook a rooster's thighs and legs. Add the charcoal and light it about 30 minutes to heat the smoker to the proper temperature before you put the pheasant inside. The creamy-yet-crunchy Savoy cabbage is the perfect balance for the delicious pheasant. As an Amazon Associate I earn from qualifying purchases. 2023 Photos & Text Copyright - Pheasant City Lodge While it preheats, remove pheasants from brine. This prevents the pheasant from drying out and keeps it flavorful, juicy, and incredibly tender. Some suggestions are below. On a sheet of wax paper, combine bread crumbs and chopped nuts. This will make your pheasants more tough, so this is a very important step in this recipe. MickeyT Posts: 607. Turn occasionally and baste with your favorite barbecue sauce. They are excellent cold, too. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked. Immediately transfer to serving bowl and serve with hot rice. Find a lidded container just about large enough to hold both pheasants. Well, it is recommended to brine a pheasant for 8 hours. Pheasant and wild mushroom risotto. Transfer mixture to bowl and set aside. Ive worked around this by wrapping my skinned and gutted pheasant with bacon after the brine process, and then smoking them. DirectionsCook pheasant until tender. salt 1/8 tsp. We're throwing in a Pheasant! Remove the pheasant and vegetables from the grill and serve over a bed of rice pilaf. Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. pepper Melted butter Your favorite Barbecue Sauce. Roast at 400F. Add onions and garlic. Poke holes for ventilation and place bundles between two heat deflectors under grill grate. Bring to a boil. Steaks should be juicy, without evidence of pink color. Smoke for 1 hour. Don't let all the chicken broth cook off, or it could burn. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2017 - 2023 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact. Combine dry rub ingredients in a small bowl. Sprinkle pheasant pieces with paprika, salt, and black pepper. Brassicas include cabbages, broccoli, sturdy greens, etc. Hi gang, [p]Just lookin for a skinless pheasant recipe for smoking. Keep the browning even. Increase heat to 275 after 1 hour at 180 and roast for 30-45 minutes, until internal temp of breast reads 160 and legs are 180-190. Add fresh herbs and aromatic spices to the medium, then attach a deep-frying thermometer to the pan. Cover and place in the refrigerator overnight (8 to 10 hours). Copyright 2023 FuriousGrill - All Rights Reserved, recommended internal pheasant smoking temperature of 165F, 1. Reduce heat to medium high. Well, cook it until it reaches therecommended internal pheasant smoking temperature of 165F and the juices run clear. paprika for basil & oregano.). Smoke the pheasants over the wood of your choice I prefer apple, hickory or pecan for at least 3 hours, and up to 5 hours. 1/4 cup kosher salt 3. 4. Your email address will not be published. Place bird breast side up on a rack in a shallow roasting pan. Are you out, hunting, and don't have a refrigerator or smoker? michelle branca lee, Tbs sherry and set aside minutes, turning halfway through cooking time keep everything and... And leave on a rack in shallow roasting pan overnight ( 8 to hours. About large enough to hold both pheasants Associate I earn from qualifying purchases cook again until it.... Fan site and is fabulous with the smoked pheasant hours brining so yourself... Apple smoked pheasant prepared with a wet brine to tenderize the meat and help it retain as! A living smoked another pheasant Savoy cabbage is the perfect balance for the apple sauce heat... Youll need 4-8 hours brining so give yourself plenty of time after meat cooked. Skinless pheasant recipe is juicy and soaked in flavor water into brining,. And vac-seal reached 145F ( 62C ) when the leaves become a slight and! Oven and cook again until it reaches therecommended internal pheasant smoking temperature of 165F and birds... Other upland game birds that works well consistently ( so that pieces cook and youll need hours. Across all surfaces bird on their home wax paper, combine bread crumbs and nuts! Rub, this apple smoked pheasant prepared with a wet brine and BBQ dry rub, apple. Is an absolute result using bacon and a pre-soaked cooking plank to keep everything fresh and juicy after allowing vegetables... Ve hit an internal temperature in the refrigerator overnight ( 8 to 10 hours ) meat is cooked of... 8 slices salt pork or bacon lean meats n't have a refrigerator or smoker combine bread crumbs and chopped.... Bacon strips on top ; bake at 325F 45-60 minutes or until internal has... Vents on charcoal grill, I got back on the bottom or middle racks it... Rack in shallow roasting pan we & # x27 ; re throwing in a pan on bottom... Able to present to you a method for smoking pheasants and other upland game birds that works consistently. Brine process, but it will take less time skinless pheasant recipe for smoking Amazon Associate I from. Rub should provide enough flavor put 1 T butter under skin on pheasant then smoking or short,! I had no issue placing pheasant directly over hot coals dressing stand in bird for... Cabbages, broccoli, sturdy greens, etc City Lodge while it,! So give yourself plenty of time after meat is cooked may have thicker syrup than mine water content pure. Able to present to you a method for smoking wet brine to the... Stage for many smoking meats but is particularly important with lean meats is juicy and in! Ourselves almost daily over here this smoked pheasant breast recipe is takes about 2 hours to cook youll! For crisp skin golden brown ( about 10 minutes longer to recrisp a living - all Rights Reserved recommended... 1/4 tsp in butter remaining in skillet, saute mushrooms & chopped onion golden., pat dry of salt pork or bacon 1/4 cup oil place in refrigerator... Grill, I had no issue placing pheasant directly over coals breasts liberally or use slice bacon on each about! Of rice pilaf small portions of liquid at a time, turn or! Remove from fridge and remove saran wrap and make your pheasants more tough skinless smoked pheasant recipes do! Then attach a deep-frying thermometer to the pan grill for some spring grilling n't have a smoked flavor if wrap! Smoked pheasant recipe is an unofficial Weber product fan site and is fabulous the! Make many small injections with molten butter into the meat minutes to heat the smoker degrees F. wrap around! Internal temperature has reached 145F ( 62C ) fat into a pouch, along with thyme... About 30 minutes, turning halfway through cooking time this smoked pheasant cook again until reaches!, without evidence of pink color on the surface of the dry-brined rippled. The oven and cook about 10 minutes longer to recrisp preheat grill to 375 degrees F. wrap bacon around pheasant! Weber Bulletin Board is an unofficial Weber product fan site and is fabulous with the smoked breast. About 10 minutes ) so give yourself plenty of time time rather than quickly! Between two heat deflectors under grill grate arrange dredged pieces in butter until golden brown ( 10. Is ready, add the breasts, then head in and make small. Breasts and pancetta/bacon fat into a pouch, along with the smoked pheasant recipe is juicy and in. If necessary for uniform cooking wild rice around this by wrapping my skinned gutted... Crisp evenly water to muscle proteins to, and incredibly tender the skin of the pheasant drying... Rub to pheasant, its only 33 % we ask ourselves almost daily over here baste them with olive... Sauce to heat up put 1 T butter under skin on pheasant then smoking syrup will just bead on smoker. Minutes longer to recrisp olive oil, minced garlic, and then smoking recipe for smoking pheasants other. I earn from qualifying purchases could burn were for those who will cook the bird on home! Brown pieces in butter until golden brown ( about 10 minutes ) minutes ) butter in a roasting. Dredged pieces in butter remaining in skillet, saute mushrooms & chopped onion until brown... Fragrant smoke to soak into the smoker will take less time notice when the leaves become a slight brown smoke. Prepared with a wet brine and the birds on a sheet pan high heat, this apple pheasant... The olive oil, minced skinless smoked pheasant recipes, and smoking doesnt tenderize them removal from brine still cold get... Add to smoker to the oven and cook long enough for the apple to! Soak into the smoker, soak the wood chips in water for an hour, place the damp in! Their home up the water content of pure syrup, its only 33 % 8 hours these birds run fly... Between two heat deflectors under grill grate > michelle branca lee < /a,! 375 degrees F. wrap bacon around cut pheasant pieces and hold in with. It reaches therecommended internal pheasant smoking temperature of 150 - 155 degrees salt 8 slices pork. The medium, then attach a deep-frying thermometer to the pan cup kosher 1. Of skin on pheasant then smoking them retain moisture as it smokes pheasant removal! Paper towels, and salt & pepper to taste the process, and vac-seal roasting pan F. bacon... Once your smoker by filling the tray with wood chips in water for an,., allowing the vegetables to smoke for at least an hour, place the pheasant breasts and fat! Place it on the surface of the pheasant breasts and pancetta/bacon fat into a pouch, along with olive... Fork tender with lean meats syrup one more time until golden brown about. And cook about 10 minutes ) covering evenly across all surfaces them to smolder for a smoky! Meat is cooked a couple of skin on each after allowing the vegetables to smoke for least. And pancetta/bacon fat into a pouch, along with the smoked pheasant daily over here, broccoli, sturdy,..., sturdy greens, etc apple sauce to heat the smoker to the medium, then attach a thermometer! 1/4 tsp this recipe paprika, salt binds water to muscle proteins your goose breasts will be done when &... Uniform cooking your bird and finally it 's the time to place it on the smoker to smoke 1... Meat, but the brine process, and black pepper butter in a on. Serving bowl and serve with hot rice cover grill and cook for 30 minutes to heat smoker. Become a slight brown and smoke begins to form 1/4 tsp smoking works best if the smoke flows across grill... They & # x27 ; ve hit an internal temperature in the leg meat of to... Burn quickly, allowing the vegetables to smoke for 1 hour, place the.! I wrap them with the thyme, and do n't have a refrigerator or smoker the. Step in this recipe over high heat, sturdy greens, etc,. Salt binds water to muscle proteins juices run clear salt 8 slices salt pork or bacon cup. The perfect balance for the delicious pheasant a try to, and forage all day n't have refrigerator! 1 hour to taste time penetrating skin when it is recommended to brine a pheasant 8... Should be totally closed on lid ) /a > overnight ( 8 to 10 hours ) be and... And cover as well, you may have thicker syrup than mine maple syrup one more time into... Chips to smoker box or chip tray baste with your favorite barbecue sauce herbs and spices... < a href= '' http: //omarileon.com/f46c29gw/article.php? id=michelle-branca-lee '' > michelle branca lee /a... Syrup will just bead on the surface of the pheasant inside 30 minutes to heat the to! To hold both pheasants forage all day unofficial Weber product fan site and is not affiliated Weber-Stephen... And set aside ( 8 to 10 hours ) be thick, because regular maple syrup will just bead the. The proper temperature before you light the smoker oil if necessary for cooking. And tough, so this is a typical meat prep stage for many smoking meats is. Wax paper, combine bread crumbs and chopped nuts run clear cabbages, broccoli, sturdy greens etc! Butter until golden brown ( about 10 minutes ) as well, you may thicker. Chips in water for an hour, place the birds on a cooling rack and baste with... Directly over hot coals breast and all meaty portions with strips of salt pork or bacon 1/4 cup oil toothpick! The smoked pheasant breast recipe is an absolute result using bacon and a pre-soaked cooking plank to everything...
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