Help with Chukar and Pheasant Breast

[Jeff_in_KC]

The neighbor I used to be at war with just got home from hunting. he got a few chukar partridge and pheasant. He's breasting them out and asked if since I had the smoker rolling, if I'd cook them for him. CHIT! I don't wanna mess them up and ruin them. I'm thinking skinless breasts probably should be brined for a couple of hours in 50% salt and 50% brown sugar then wrapped in bacon and put in the warmest spot in the smoker so they cook fairly fast and don't dry out. Anything else you guys would add to the brine? What about seasoning before wrapping with bacon? I have applewood smoked bacon but the wood in the Spicebox is cherry right now. I also have some apple smoked rub that's pretty good I could rub in. Any help??? Thanks!

 

[Jeff_in_KC]

Also... what do you think? 170 internal?

 

[MilitantSquatter]

165-170 internal should be good.

You could also maybe just keep the seasoning simple with something like some onion and garlic powder, paprika, parsley and S&P.

Ginger might be good too if you have that.

Good Luck and take some pics !!

 

[Mitch]

Creamed pheasant over biscuits! Can't be beat (except Quail over biscuits)
Brown cut up pieces of pheasant in 2 Tbsp oil.
Remove meat from pan.
Add 2 Tbs. flour to the pan drippings to make a light colored roux.
Add to 1 can Swanson's chicken broth, 1 stick butter, 1 cup 1/2 & 1/2 or cream.
Bring to a boil and reduce to a simmer.
Return meat chunks back to the pan and simmer until heated through (5 minutes)
Serve over fresh baking powder biscuits!