A Smoked Pheasant Breast Recipe That’s Deliciously Succulent“I’ve just shot this brace of pheasants” said Simon. As my good friend and neighbor dropped the birds at my front door I concluded that it was time to think about a smoked pheasant breast recipe. This recipe is takes about 2 hours to cook and you’ll need 4-8 hours brining so give yourself plenty of time. When reading about game meat you’ll probably find as I did that many folks warn about how dry the meat can be and this worried my a little so I took two precautions that really delivered the goods. The first was to wrap the pheasant breast in bacon so that the fat from the bacon acts as a baste. My second thought was to smoke it on a pre-soaked cooking plank but don’t worry if you haven’t got any planks, it’s the bacon that delivers the greatest impact.
Ingredients:-
Method:- Dissolve the tablespoon of salt in a pint of water and stir until dissolved. Place the pheasant breasts in the brine for 4-6 hours. When ready to cook, place the pheasant breasts on the cooking plank, season well with black pepper (remember they’ve been in brine so you don’t need additional salt) place some basil leaves on top and then cover with the bacon taking care to “tuck” the bacon in under the breast. Set your smoker up at 110°C (225°F), cook for 2 hours and you’ll have the most fantastic smoked pheasant that you’ve ever tasted. See Also:-
Meat Smokers
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