Smoked pheasant has been around since cave man days! It is a wonderful way to preserve meat and enhance the flavor. Many hunters love to follow a successful hunt with smoking hot pheasant. This recipe is an awesome way to get the job done! Following the recipe, I will provide a link for those of you who would like to purchase your smoked pheasant from MacFarlane Pheasants, Inc. It is the perfect solution for those of you who want to enjoy this taste year-round!
Prep Time-12 hours
Cook time-5 hours
1/4 cup brown sugar
1/4 cup kosher salt
4 cups of water (or enough to submerge your pheasant)
2 whole pheasants
2 cups of maple syrup (boiled down)
Dissolve salt and brown sugar in water.
Place pheasants in a large container and cover them with mixture. Add additional water if necessary to completely submerge the pheasants.
Place container in fridge and let sit for about twelve hours or overnight. This begins the brining process and the pheasant meat will start to absorb the mixture.
Remove pheasants and pat dry. Leave out, on a cooling rack to dry for at least one hour.
Heat your smoker to 200°F. Smoke over the wood of your liking. Hickory or apple usually provide the best flavor.
Place pheasants in smoker.
Boil down maple syrup.
After 1 hour, baste the pheasants with maple syrup.
Continue to baste pheasant with syrup every half hour until pheasant reaches an internal temperature of 165°F.
Remove from smoker.
You can either eat the pheasant meat warm or wait for it to cool and slice the meat for sandwiches.
We sell smoked pheasant at our retail store in Janesville, WI. It can be purchased at the store or on-line. If you are looking for ways to serve your pheasant, be sure to download our free recipe book that includes salads, soups, main dishes, and much more.