This plank cooked pheasant breast recipe is perfect slow roasted in the smoker. I’ve wrapped the pheasant breast in bacon primarily to stop it drying out but also to add a natural saltiness to the dish.
Certainly in England where I come from plank cooking isn’t very well known at all and I have to say that presenting the finished article on the plank actually provides a good talking point during the dinner. I serve this at Halloween when the pheasant shooting season is well underway and there are quality birds a plenty.
How well hung should your pheasant be? The longer it is hung (up to 7 days) the stronger the taste. It's a matter of personal taste, for this recipe I like to use a bird which has been hung for a few days so the taste is very mild and similar to chicken yet the texture is tender.
Cooking time is approximately 1½ hours, preparation time is almost none existent, so the most that you have to think about is remembering to soak your cooking planks well in advance.
Serves:- 4 people
Preparation Time:- 15 minutes
Cooking Time:- 1½ hours
Total Time:- 1 hour 45 minutes
Place your pheasant breasts on the pre-soaked cooking plank and grind the black pepper over to suit your taste (you don't need salt because this will come from the bacon).
Next sprinkle on a few basil leaves and then cover each breast with a rasher of bacon remembering to tuck in the bacon like if you were making a bed.
Place the plank in a smoker or oven at 225°F / 110°C for 1½ hours and that’s it.
Allow to rest for 10 minutes and then slice on the diagonal. A prefect way to top off a salad?
I like to serve this as finger food sliced thickly to expose the colorful cross section, it makes for a tasty Halloween snack.