Yet another pheasant question!

[Smokeville]

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

[Little Bear Game Farm]

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!

[Smokeville]

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

[murrhunts]

salt brine, and wrap in bacon.   The bacon will keep them moist