Author Topic: Yet another pheasant question!  (Read 1342 times)

Offline Smokeville

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Yet another pheasant question!
« on: February 20, 2013, 04:00:25 pm »
My next door neighbour gave me a wild pheasant frozen in ice in a bag. He shot it at his cabin just east of Sudbury Ontario.

It turns out it's actually 2 pheasant breasts.



I was all set to follow the advice on the other threads, but this took me by surprise.

Advice please!

I *really* don't want to gum this up as I already told him I was smoking them Thursday and would have a taste for him.

Thanks, Rich

Offline Little Bear Game Farm

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Re: Yet another pheasant question!
« Reply #1 on: February 21, 2013, 05:10:30 am »
They look beautiful and no bb holes!

I usually just rub them with something like Jan's, wrap in bacon and smoke for a couple hrs with whatever else I am smoking.  Couple hours at 225 usually has them up to IT of 165F.  By far the best way to have pheasant!

Offline Smokeville

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Re: Yet another pheasant question!
« Reply #2 on: February 21, 2013, 05:46:20 am »
I am also doing 11 chickens which I cut in half.

I was just thinking as I rinsed off the brine that there is probably enough loose fat on the chickens that it could be used to bard the pheasant. Maybe I will try with one of them and use bacon on the other...

Thanks, Rich

Offline murrhunts

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Re: Yet another pheasant question!
« Reply #3 on: February 21, 2013, 03:06:12 pm »
salt brine, and wrap in bacon.   The bacon will keep them moist