Smoked Pheasant Recipe?

Gordo

Hi - anyone have a good one? Thanks and Happy New Year!

eggor

Gordo,[p]I think just a salt brine, slice breast and hang strips, low temp, light smoke would be a tasty treat. But here is a link to a bunch of recipes. there are a bunch more recipes for other game on the same website.[p]The pheasant enchiladas look good![p]Hows the pheasant hunting? Not much pheasant hunting out here but its getting better slowly.[p]Scott

[ul][li]clicky here[/ul]

thirdeye

Gordo,[p]Apparently I have pastrami on the brain today, but I've been thinking about adjusting the brine time (shorter) for my Turkey Pastrami to try it on both pheasant and duck. If you happen to try this, let us know, I'm still fine tuning this one.[p]Happy New Year
~thirdeye~[p]TURKEY PASTRAMI[p] 2 1/2 pounds turkey breast , 1 quart water , 1/2 cup brown sugar , 1/4 cup kosher salt, 2t juniper berries, crushed, 1/4 cup black pepper, coarsely ground, 1 tablespoon whole black peppercorns, 6 cloves garlic, crushed , 2 teaspoons thyme , 1 teaspoon whole cloves, 3 bay leaves, crushed, 1/4 cup dried sage, 1 teaspoon ground coriander [p]In a saucepan combine the water, brown sugar and salt. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and stir in the 1 tablespoon of whole black peppercorns, thyme, bay leaves, whole cloves and garlic. Allow to steep and cool on its own. Just before using, ice can be added to really chill it down. [p]Place turkey breast in a plastic container and pour cooled mixture over it. Make sure that the turkey breast is completely covered. (A weight like a china plate or saucer can be used to keep the breast submerged) Cover and refrigerate for 48 hours. [p]Prepare cooker for a smoke at about 220° (grate temperature). Combine ground juniper berries, coarsely ground black pepper and corriander. Remove turkey breast from brine mixture and rinse under cold water. Pat dry with paper towels and cover with the dry rub. Make sure you press the rub into the surface of the turkey. Place turkey breast in cooker, skin side down and smoke for 2 to 2 1/2 hours, or until it reaches an internal temperature of 165 degrees. Remove from smoker and allow to cool. The pastrami will continue to gain flavor the longer you let it rest.[p]

Gordo

I brined it and will start the cook at around 3 this afternoon. The hunting was good this past fall in Massachusetts. I'll post pics when it is done. Thanks to all for your input. Gordo