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.

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.

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
Patio Solar Lighting Ideal For Halloween Nights
Plank Cooking Recipes
Tell Us About Your Favorite BBQ Recipe

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