Plank Cooked Pheasant Breast

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Plank Cooked Pheasant Breast

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.

Here's The Preparation Of The Pheasant Breast Wrapping In Bacon

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.

Cooking time is approximately 2 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.

Ingredients:-

Pheasant breasts
Middle bacon (unsmoked)
A good handful of basil leaves
Freshly ground black pepper

Method:-

Place your pheasant breasts on the pre-soaked cooking plank and grind the black pepper over to suit your taste. 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 two hours and that’s it.

Here It Is, Plank Cooked Pheasant Breast - The Finished Article