Smoked Wild Pheasant

Ingredients:

Directions:

In a large non-metalic 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 manufacter'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 legs will move freely when done.

Recipe From:

Ultimate Pheasant Hunting - www.ultimatepheasanthunting.com.

In a large non-metalic 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 manufacter'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 legs will move freely when done.


This article was printed from: www.ultimatepheasanthunting.com