Best Smoked Pheasant Recipes

Smoked Pheasant Chowder image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

1 pheasant
1 cup bacon
1/2 cup diced carrots
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced garlic
1 cup flour
Chicken stock
1/2 cup minced bacon
1/4 cup olive oil
1/4 cup minced garlic
1/2 cup diced carrot
1/2 diced onion
1/2 cup diced celery
1/2 cup diced red pepper
1 cup diced sweet potato
2 tablespoons chopped cilantro
Sliced pheasant meat
1 quart pheasant stock
Salt, cayenne, cardamom, cumin, coriander to taste

Steps:

Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;
In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
Season with spices.

Smoked Pheasant image

Provided by Timothy H.

Categories Pheasant

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 whole pheasant breast, skinned
3 pieces chicken skin, from leg quarters
1 quart cold water
3 tablespoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon white pepper
1/2 teaspoon paprika

Steps:

Dissolve the salt in the cold water to make the brine. Soak the pheasant in the brine overnight, but no more than eight hours. When the birds are finished brining, rinse them and dry them off with paper towels.
Mix up the spices and season the breasts lightly on all surfaces. Wrap the chicken skin over the pheasant so it's covered completely on top. You may have to play with the positioning a little. I use one whole piece and one half piece of the leg quarter skins on each breast. When the skin is in place, secure it with toothpicks. Dust a little more of the spice mix onto the skin.
I've used alder and apple for smoke -- these will give the pheasant a light smoky flavor.
Smoke for four to six hours at 200 degrees Fahrenheit, or until the temperature of the smoked pheasant reaches 165 degrees.

Nutrition Facts : Calories 170.3, Fat 4, SaturatedFat 1.4, Cholesterol 70.4, Sodium 7028.2, Carbohydrate 1.9, Fiber 0.5, Sugar 0.1, Protein 30