smoked pheasant??

[binkley]

Anyone have any recipes for smoked pheasant?

[Salmonsmoker]

Binkley,

One of my many experiments with smoked foods was to put pheasent directly into the smoker and hot-smoke them. They were very tough.

As with many other game meats - and even pork ribs - they come out very tender if boiled until they are about 75% done, then:

mix together 1/2 cup Olive Oil, 1/4 cup grape jelly (orange marmalade is also excellent), and 2 TBSP seasoning salt.

Brush this mixture onto the meat and finish cooking it in a hot smoke environment (will probably take a couple hours at 200 degrees - depending on the ambient temperature and wind.)

For such a short smoking time, you will need to keep a lot of smoke in the smoker: for birds, I like to mix 3/4 apple sawdust with 1/4 Shagbark Hickory (bark only).