Best 4 Smoked Pheasant Recipes

Smoked pheasant is a delectable dish that tantalizes the taste buds with its unique flavor and aroma. Whether you're an experienced chef or a culinary novice, preparing smoked pheasant can be an enjoyable and rewarding experience. In this article, we'll guide you through the process of creating a mouthwatering smoked pheasant dish, from selecting the perfect bird to mastering the art of smoking. Along the way, we'll share tips and techniques to ensure your smoked pheasant turns out succulent, flavorful, and cooked to perfection. Get ready to embark on a culinary journey that will leave you craving for more!

Let's cook with our recipes!

SMOTHERED PHEASANT

Smothered Pheasant image

This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.

Provided by Kaye Lynn

Categories 100+ Everyday Cooking Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless pheasant breast halves
salt and black pepper to taste
½ cup all-purpose flour
½ cup butter
2 cups half-and-half cream

Steps:

Preheat an oven to 325 degrees F (165 degrees C).
Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g

SMOKED PHEASANT CHOWDER

Smoked Pheasant Chowder image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 pheasant
1 cup bacon
1/2 cup diced carrots
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced garlic
1 cup flour
Chicken stock
1/2 cup minced bacon
1/4 cup olive oil
1/4 cup minced garlic
1/2 cup diced carrot
1/2 diced onion
1/2 cup diced celery
1/2 cup diced red pepper
1 cup diced sweet potato
2 tablespoons chopped cilantro
Sliced pheasant meat
1 quart pheasant stock
Salt, cayenne, cardamom, cumin, coriander to taste

Steps:

Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;
In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
Season with spices.

SMOKED PHEASANT

Smoked Pheasant image

Make and share this Smoked Pheasant recipe from Food.com.

Provided by CHEF GRPA

Categories Pheasant

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs of thick sliced bacon
3 pheasants
1/2 cup brown sugar
1/2 cup pickling salt
unsweetened apple juice
1/4 cup olive oil
2 teaspoons sage
2 teaspoons thyme
2 teaspoons liquid smoke
mix all ingredients in a large mixing bowl. once mixed place equal part of the brine into three Zipl pheasant (preferably skin on)
1 lb country sausage (BelAir Meat Counter) or 1 lb spicy pork
1 lb country sausage (BelAir Meat Counter) or 1 lb spicy pork sausage 1/2 red bell pepper 1/2 yellow bell pepper
5 red pearl onions
4 garlic cloves
3 stocks celery
1/2 cup butter

Steps:

Chop up peppers, onions, celery, and garlic. Heat a large skillet and melt the butter careful not to burn the butter. Place peppers, onions, celery, and garlic in the hot butter and fry until tender. Then brown the sausage in with the peppers, onions, celery, and garlic. Do not over cook the sausage.
When the pheasant is done marinating fill the cavity completely full with the stuffing.
Smoking:.
After birds are stuffed, tie the bird's legs and wings up close to the bird.
Wrap the entire bird with bacon using toothpicks to hold the bacon in place.
Smoke for about 2 ½ hours using hickory chips the entire time.
Baking:.
Preheat the oven to 350*F. Using a broiler pan, cover the bottom of the pan with water and add 2 tsp of liquid smoke to the water. Place the birds on the top grate of the broiler pan and cover all with tin foil.
Bake for approx 45 minute remove tin foil and bacon and cook until the bird is done and golden brown. Spoon out the stuffing and serve it on the side. This meal is to die for.
Caution:.
Stuffing should never be left in the bird. Care is to be taken when handling any fowl. Always insure the bird is completely done using a meat thermometer. (170*F.).

Nutrition Facts : Calories 1535.3, Fat 112.7, SaturatedFat 38.8, Cholesterol 401.8, Sodium 10692.5, Carbohydrate 20.2, Fiber 0.5, Sugar 18.2, Protein 104.4

SMOKED PHEASANT

Smoked Pheasant image

It's for pheasant under chicken skin! Don't laugh. It's true! I use the skins from chicken leg quarters to protect the delicate wild pheasant breasts from the drying effect of the smoker. The fatty chicken skin helps the smoking pheasant retain moisture and adds a bit of flavor to boot.The pheasant is soaked in a weak brine overnight, seasoned, wrapped in the chicken skin, and smoked.

Provided by Timothy H.

Categories Pheasant

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 whole pheasant breast, skinned
3 pieces chicken skin, from leg quarters
1 quart cold water
3 tablespoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon white pepper
1/2 teaspoon paprika

Steps:

Dissolve the salt in the cold water to make the brine. Soak the pheasant in the brine overnight, but no more than eight hours. When the birds are finished brining, rinse them and dry them off with paper towels.
Mix up the spices and season the breasts lightly on all surfaces. Wrap the chicken skin over the pheasant so it's covered completely on top. You may have to play with the positioning a little. I use one whole piece and one half piece of the leg quarter skins on each breast. When the skin is in place, secure it with toothpicks. Dust a little more of the spice mix onto the skin.
I've used alder and apple for smoke -- these will give the pheasant a light smoky flavor.
Smoke for four to six hours at 200 degrees Fahrenheit, or until the temperature of the smoked pheasant reaches 165 degrees.

Nutrition Facts : Calories 170.3, Fat 4, SaturatedFat 1.4, Cholesterol 70.4, Sodium 7028.2, Carbohydrate 1.9, Fiber 0.5, Sugar 0.1, Protein 30

Tips:

Choose a fresh, young pheasant for the best flavor and texture.
Brine the pheasant overnight in a mixture of water, salt, sugar, and spices to enhance its flavor and moisture.
Use a variety of wood chips to infuse the pheasant with different flavors. Popular choices include hickory, apple, and cherry.
Smoke the pheasant at a low temperature (around 225 degrees Fahrenheit) for several hours, or until it reaches an internal temperature of 165 degrees Fahrenheit.
Let the pheasant rest for at least 15 minutes before carving and serving.

Conclusion:

Smoked pheasant is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're serving it as a main course, an appetizer, or even in a salad, smoked pheasant is sure to impress your guests. So next time you're looking for a new and exciting way to cook pheasant, give smoking a try. You won't be disappointed.