My biggest fantasy is to shoot a pheasant in my backyard. Unfortunately, I live in an area where hunting is not allowed.
For me, cooking a pheasant using traditional methods such as smoking is the next best thing, and luckily this recipe will help make that happen.
Yes, you got it right; smoking a pheasant is not only delicious but also fairly easy to do at home.
And, by following my step-by-step smoked pheasant recipe, you too can enjoy the flavor and aroma of this revered bird without ever having to set foot in a hunter’s blind. So let’s get started.
Table of Contents
What do you do with a smoked pheasant Recipe?
Sounds strange, but it’s true that many of you likely have never eaten smoked pheasant before.
The bird is actually quite versatile and can be used in a variety of dishes, from salads to main courses.
Smoked pheasants are typically brined for several hours in advance of cooking to help tenderize the meat.
The bird is then stuffed with herbs and spices such as cloves, pepper, and ginger before being smoked over maple wood chips or hickory logs.
This recipe will walk you through the steps required for smoking a pheasant using this traditional method. For now, this is all I can tell you.
How long does it take to smoke a pheasant’s breast?
No, we are not getting started right now. Before that, I want to answer one of the most common questions that people ask me about this recipe.
How does it take to cook? I know timing is important, so I thought it would be helpful to give a rough estimate of how long this smoker should take based on the size and weight of your bird.
If you have a pheasant that weighs around two pounds, smoking it will generally take between two and a half hours.
Our today’s recipe will take only 3 hours. However, if your bird is larger or heavier, cooking time may increase by as much as 30 minutes.
So keep that in mind when prepping your smoker for this event.
Smoked Pheasant Recipe
- Prep Time2 hr
- Cook Time1 hr
- Total Time3 hr
- YieldSmoked Pheasant
- Serving Size4
- Energy450 cal
Ingredients of Smoked Pheasant Recipe
- One pheasant plucked (preferably skinned on)
- One lemon, juiced
- One tablespoon salt
- Meat church rubs
- Eight cloves garlic, minced
- Three tablespoons of canola oil
Instructions for Smoked Pheasant Recipe
Preheat the smoker to 180 degrees Fahrenheit
Rinse the pheasant completely and pat dry with paper towels.
Stuff pheasant with meat rubs, lemon juice, salt, garlic powder and pepper.
Tie off the bird’s legs tightly so it will not move while cooking
Drizzle one tablespoon of canola oil over the bird.
Place the bird on a rack in a smoker barrel or large roasting pan coated with grill spray (optional).
The smoker’s temperature should remain at 180 to 190 degrees Fahrenheit throughout the smoking process
Smoke for 1 hour using wood chips or hickory chips
After 1 hour, increase the heat to 275 degrees Fahrenheit and continue smoking for an additional 20 to 30 minutes, or until the bird reaches an internal temperature of 165 degrees Fahrenheit.
Let the bird rest for 10 minutes before carving
Enjoy your smoked pheasant grilled or smoked over indirect heat on the grill.
Try this sauce recipe with your pheasant to make it testier.
- Serving Size4
- Amount per serving
- Calories450
- % Daily Value*Standard DV
- Total Fat32 g78 g41.03%
- Saturated Fat9 g20 g45%
- Trans Fat- g
- Polyunsaturated Fat6 g
- Monounsaturated Fat14 g
- Cholesterol227 mg300 mg75.67%
- Sodium137 mg2300 mg5.96%
- Total Carbohydrate- g275 g0%
- Dietary Fiber- g28 g0%
- Total Sugars- g
- Added Sugars- g50 g0%
- Sugar Alcohal- g
- Protein39 g50 g78%
- Vitamin D (Cholecalciferol)- IU800 IU0%
- Calcium25 mg1300 mg1.92%
- Iron2 mg18 mg11.11%
- Potassium531 mg4700 mg11.3%
- Vitamin A- mcg900 mcg0%
- Vitamin C (Ascorbic Acid)- mg90 mg0%
- Vitamin E (Tocopherol)- IU33 IU0%
Pro Tips to make the Smoked Pheasant Recipe tastier:
1) Season the bird with salt and pepper before cooking. This will add flavor to the bird while it cooks.
2) Use wood chips or hickory chips in your smoker. Both of these smoking woods impart a great deal of flavour to smoked pheasant meat, making for an even more enjoyable meal.
3) Remember to pour canola oil over the bird before smoking. It will ensure that the bird is evenly smoked and will not end up dry.
Health benefits of the senorita bread recipe
Now, let’s talk about how healthy this recipe is. Though this amazing recipe has many health benefits, I will highlight only some of its major benefits smoked pheasant recipe.
Trust me; smoked pheasant meat is great for your health. It’s high in vitamins, minerals and nutrients.
These nutrients give you the energy your body needs to fight infection and perform at its best. Smoking also adds significant flavor to the bird, making it an intriguing option on a plate or in a sandwich.
You won’t believe it, but it’s true that pheasant meat is healthier than chicken, poultry, duck or game bird meat.
It is also high in selenium, a mineral essential for thyroid function and DNA synthesis. Its selenium helps to protect the body against cancer and heart disease.
Final Thoughts
This smoked pheasant recipe is highly addictive and absolutely delicious.
The soft texture of the meat with smoky flavors will make you crave more in no time.
Apart from the usual spices, you can also add other ingredients to this recipe to make it more delicious.
Did we miss something? Share your smoked pheasant recipe by commenting below.
One recommended recipe to try out is: Southern Belle Loaded Tea Recipe.
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