Home
Create An Account
Sign In
+Post Your Recipe

Smoked Pheasant

0  out of 0
January 20, 2016
Twitter  Stumbleupon  Delicious  Facebook  Technorati  Digg    Print
  Send   Upload your recipe images   Add To My Cookbook
CrownBBQ Smoked pheasant with an apple BBQ sauce
From Category Pheasant

Posted In Pheasant Recipes

Directions

1. Cut pheasant legs through the joints to separate drumsticks from thighs. Set drumsticks aside; bone and skin thighs and breasts. Refrigerate remaining pheasant pieces and bones for another use.

2. Prepare smoker using fuel of your choice with mild flavor wood chips/chunks. 
3. Arrange boned pheasant thighs and breasts and the drumsticks on rack in smoker or roasting pan. Brush with whiskey. Sprinkle with salt and sugar.

4. Smoke pheasant until done, 170F in deepest part of breast meat. When measuring temperature, do not hit the bone with the thermometer probe tip. DO NOT OVERCOOK. Meat will be dry.

5. Serve with Apple Barbecue Sauce, if desired.

APPLE BARBEQUE SAUCE: In a heavy 1-quart saucepan, combine. Heat to boiling over high heat; reduce heat to low and cook, stirring constantly, 2 minutes.

Ingredients

3 2-lb pheasants -- quartered
2 tablespoons whiskey or water
1/2 teaspoon salt
1/2 teaspoon sugar
apple barbecue sauce -- (recipe follows)
***APPLE BARBECUE SAUCE***
1 cup applesauce
1/4 cup firmly packed light-brown sugar
2 tablespoons cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cloves

  • PREP n/a
  • COOK n/a
  • READY IN 2 h
  • DIFFICULTY Advanced
New Reviews
» Not yet reviewed by any member. You can be the first one to write a review.
Sponsor
Related Recipes
No Related Recipes Found