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.
(http://i630.photobucket.com/albums/uu28/rrchambers/2013-02-20_18-53-57_819_zpsf76f2af4.jpg)
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
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!
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
salt brine, and wrap in bacon. The bacon will keep them moist