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 and (in theory) the more tender the meat. It's a matter of personal taste, I'm not a big fan of strong game flavour so for this recipe I like to use a bird which has been hung for just a day or two. 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.
To serve, I sliced mine on the diagonal and used it to top off a salad. I'll leave the choice of salad leaves to you, place the slices on top and finish with a drizzle of extra virgin olive oil.
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 set up for indirect cooking or oven at 225°F / 110°C for 1½ hours and that’s it.
Allow to rest for 10 minutes, this will allow time for the pheasant breast to relax and re-absorb some of the juices that have exuded during the cooking. Slice on the diagonal (do this on the plank, you don't need a separate board) and then plate up.
You can also serve this plank cooked pheasant breast as finger food sliced thickly to expose the colourful cross section, it makes for a tasty Halloween snack.
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