Smoked Pheasant Recipe

Smoked Pheasant Recipe Ingredients:

12 ounce boneless pheasant breast
4 ounce of brine. We prefer honey.

Smoked Pheasant Recipe Instructions:

This is one of our favorite homemade smoked pheasant recipe.

Take pheasant breast and place it in the brine. You will need to refrigerate the smoked pheasant breast approximately 45 minutes. When the time completes, dry moderately. Place breast back into the refrigerator and cool for pellicle formation. Mix 4 ounce hickory chips with 2 ounce tea leaves and place in a smoking pan. Notice when the leaves become a slight brown and smoke begins to form. This is desired for a deep smoked cure. Place breast on rack over the smoking chips and cover. Remove breast after four minutes. Remove the smoked pheasant breast and place it in the oven at 400 degrees Fahrenheit for six to eight minutes.  When finished, remove from oven and cool. It is important to refrigerate it over night for proper impermeability of the flavors. This smoked pheasant recipe will serve up to eight people. What's also nice about this recipe, is that the smoked pheasant breast will stay edible longer.