Smoke 'em if you got 'em

The weather has turned pleasant enought to drag the smoker out of the garage and make something that is particularly good.

Smoked pheasant!

The process begins with the signature brine recipe:

2 quarts water

1c Kosher salt

1/2 c brown sugar

2t seasoned salt

2t pickling spice

Stir everything until dissolved


Add skinned pheasants (these are still frozen)

Six pheasants calls for six quarts of brine in a food-grade plastic bucket.

Cover with a heavy plate to submerge the birds.

Snap the lid on the bucket and store in a cool place (basement, garage, fridge) for 24 hours.








Remove birds, rinse and place in the smoker.

I use a propane-fired smoker so I'll smoke the birds for about two and a half hours at 250 to 275 degrees over apple wood and a water-filled pan.

The wood chips have been soaking in water and are recharged after an hour.










This is the finished product.

Refrigerate until used otherwise vacuum seal with a FoodSaver and freeze for future use.

This stuff is terrific when served with cheeses, fruit and wine to kick-off a party. It is fantastic when incorporated in pasta or risotto recipes.

For a fast meal - top a Boboli crust with baby mozzarella, smoked pheasant, sliced artichoke, fresh basil and drizzle with olive oil.

Bake.

Enjoy!


The brine can also be used with Great Lakes salmon or trout (either filleted or steaked) substitute shrimp spice if you care.

It's also fun to experiment with different woods like hickory or mesquite.

Since different smokers yield different results - or if you are doing this for the first time - do not experiment with your valuable game birds. Work-out the bugs on some cheaper stuff like chickens.

Note - the small drumstick on a smoked pheasant is particularly tough to bother-with - too many tendons. I debone them and chop the meat into pieces for dog treats - after all - Girlfriend earned it.