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.

Plank cooked pheasant breast wrapped 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.

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




  • 4 Pheasant breasts
  • 4 rashers of middle bacon (unsmoked)
  • A good handful of basil leaves
  • Freshly ground black pepper


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?

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

I like to serve this as finger food sliced thickly to expose the colorful cross section, it makes for a tasty Halloween snack.

See Also:-

Cooking Planks And Other Barbecue Accessories
Plank Cooking Recipes

External Links:

More about hanging and skinning pheasant.

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