View Full Version : Pheasant

11-05-2007, 05:59 PM
I had a friend just return from a week of bird hunting in SD. He gave me a few birds to smoke, but I've never done a pheasant. Has anyone else?

11-05-2007, 06:07 PM
I have never had the pleasure of eating Pheasant.

Several threads from the Brothers who have.
One to start.

Sounds great!


11-05-2007, 08:14 PM
Have never tried smoking it, seems to me the meat is already very dry. In the bachelor days I would throw it in the crockpot with veggies and cream of mushroom. Pan of biscuits and you're golden.

11-05-2007, 08:36 PM
I have smoked several.I use a short brine time and wrap in bacon then spritz frequently with apple juice.GOOD STUFF

11-05-2007, 08:41 PM
I have smoked several.I use a short brine time and wrap in bacon then spritz frequently with apple juice.GOOD STUFF

Bro Coz hit it here. If you are going to put phesent in the smoker, brine it first. Makes all the difference in the world.

11-05-2007, 08:47 PM
Talk about timing!
One of the locals at my neighborhood "beverage store" gave me one tonight to smoke this weekend.
Took a quick look and popped it in the freezer for now; looks to be already dressed and in parts. (figure 2-3 lbs.?)
Will be going to school per above and any additional tips and advice will be most welocme.
Never did one before.

11-05-2007, 08:53 PM
The brine I used was off of the CookShack forum Smokin Okies turkey brine if my feeble mind remembers correct?

Single Fin Smoker
11-05-2007, 10:16 PM
Kapn, them pics make me sad. I miss dat ole ecb. That was the one my neighbor threw away and I rescued, only to have it burnt up in my backyard incedent.

My suggestion is to brine, for as long as possible. I brined a few for 24 hours for the usc tailgate/game a few weeks ago. Takes out the gaminess. Injecting is pretty cool too. I think I injected the ones in the pics above in a cajun recipie.

Remember, these little bastards dry out in a hurry. I would try smoking them for about an hour, then finish them over direct heat maybe on the kettle.

I got 2 left in my freezer.

11-06-2007, 07:14 AM
It would be best spatchcocked or portioned out and grilled (with wood chunks?) rather than smoked low and slow.

Game tends to be very lean and you'll find it hard to smoke it without 'drying' it out.

Pheasant along with Quail & Guinea Foul are quite a popular game bird's over this side of the pond and they tend to be roasted or cooked in meaty stews.

11-06-2007, 10:13 AM
Brine and beer can that sucker, finish on the grill!!