Hot-Smoked Pheasant
Published November 24, 1981
- Total Time
- 7 hours 20 minutes, plus 1 day's soak
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Ingredients
3 2 ½-pound pheasants that have been hung in any cool place for at least a week
¼ cup vegetable oil
¾ teaspoon paprika
Freshly ground pepper to taste
Nutritional analysis per serving
1 gram carbs; 403 milligrams cholesterol; 1114 calories; 31 grams monosaturated fat; 8 grams polyunsaturated fat; 16 grams saturated fat; 62 grams fat; 1 gram fiber; 227 milligrams sodium; 129 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clean and truss the pheasants. Combine all ingredients for brine solution (see recipe below). Soak pheasants in brine for 24 hours.
- Step 2
Prepare smokehouse (see directions).
- Step 3
Pat each pheasant dry and brush with oil. Sprinkle liberally with paprika and, using a brush, spread it over the birds to give them an even color.
- Step 4
Place on rack in smokehouse at 200 degrees and maintain the heat in a range of 180 to 200 degrees for about six hours. Raise temperature in smokehouse to 220 to 240 degrees for one hour. Remove and allow to cool.
- Step 5
Serve chilled with freshly squeezed lemon juice or accompanied by cranberry sauce.
This stores extremely well, at least a month under refrigeration. The same procedure can be used for turkey or chicken (without, of course, the necessity of hanging), but the smoking time would have to be increased depending on the bird's size.
Private Notes
Comments
Where is the brine recipe?