FE Smoked Pheasant

Perfectly Smoked Pheasant

2 Min Read

Perfectly Smoked Pheasant

By Chef Bri Van Scotter of Wilderness to Table

 

Prep Time: 30 min

Cook Time: 4.5 hours & 12 hours to brine

Yield: 6 servings

Ingredients

2 whole pheasant, skin on

8 cups of water

1/2 cup kosher salt

1/2 cup brown sugar

2 bay leaves

2 sprigs rosemary

3 sprigs of fresh thyme

3 lemons, cut in half and 

1/2 teaspoon black peppercorns

1 cup honey

2 sticks unsalted melted butter

 

Instructions:

  1. In a large pot set over high heat add the water, kosher salt, brown sugar, bay leaves, rosemary, thyme, peppercorns and honey. Squeeze the juice of the lemons into the liquid then place all the rinds in the brine as well. Bring to a boil then remove from heat and let cool.
  2. Once the pheasant has cooled completely. Place the pheasants in the brine and place in the refrigerator for at least 12 hours.
  3. After 12 hours remove the pheasants from the brine and rinse with clean water. Then pat the pheasants dry with a clean towel. Place the pheasants on a sheet tray and place them back in the refrigerator for 1-2 hours, this helps to form the pellicle which helps the smoke flavor to adhere. Season the birds with kosher salt and black pepper.
  4. Preheat the smoker to 200-225F, I like to use a charcoal smoker.
  5. Using butcher twine tie the legs of the birds together and tuck the wings underneath the backs. Place the birds in the smoker. Smoke for 3 to 5 hours depending on how big your pheasants are, or until an internal temperature reads 160F.
  6. Baste the pheasants with the melted butter every 30 minutes or hour until they are done cooking.
  7. Serve with roasted fennel and blood orange segments with mixed greens.

Enjoy

By Bri Van Scotter

Bri Van Scotter - This badass mother and professional chef is always on the go. Whether spearfishing on a breath hold or hunting the season, Bri chases the outdoors. Formal training had her graduating top of the class at the CIA. That’s Culinary Institute of America nerds. After years in fine dining, Bri decided to connect her passion for the outdoors to her food. She ditched the white tablecloth world and started her very own brand. You can find many of Bri’s latest creations on wildernesstotable.com

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