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Smoking Pheasant and Recipes

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FallOf81

Well-Known Member
Oct 24, 2017
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Not THAT kind of smoking.
Will be in possession of birds the day after Thanksgiving. Hunting on private game reserve.
Curious to see your all favorites. I do have a Big Green Egg. I'd like to take the breasts and smoke. Add to other dishes.
Thanks!
 
I've never smoked pheasant before. Curious to hear how it goes. We almost always tenderize then cube and fry or leave whole and eat like a tenderloin. Or a casserole.
 
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I’m smoking some tomorrow.

Skinless and quartered so I can pull the breasts off before the legs.

Brine tonight
Dry and apply rub tomorrow morning with mayo as the base (first time trying this)
Start smoking at 200 for 1st hour or so then up to 250
Baste with mixture of spicy honey and some BBQ rub. Might try different rub on legs since I will shred a lot of that.
Pull breast around 155 and legs around 165

I’ve smoked pheasant covered with bacon in the past and it was good but felt like the bacon covered so much meat it blocked the smoke. I’m debating whether to apply a single strip right along the center of the breast bone

Various sources for ideas:
Meat Church BBQ
Hunt Gather Cook
Project Upland
Meat Eater
 
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9104Griffith said:
I’m smoking some tomorrow.

Skinless and quartered so I can pull the breasts off before the legs.

Brine tonight
Dry and apply rub tomorrow morning with mayo as the base (first time trying this)
Start smoking at 200 for 1st hour or so then up to 250
Baste with mixture of spicy honey and some BBQ rub. Might try different rub on legs since I will shred a lot of that.
Pull breast around 155 and legs around 165

I’ve smoked pheasant covered with bacon in the past and it was good but felt like the bacon covered so much meat it blocked the smoke. I’m debating whether to apply a single strip right along the center of the breast bone

Various sources for ideas:
Meat Church BBQ
Hunt Gather Cook
Project Upland
Meat Eater
Click to expand...
Are you tailgating tomorrow? Where?
 
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2122 said:
Don't know about smoking. We used to just cover the bird in cream of mushroom soup (helps keep the moisture in) and bake it then eat w/ wild rice. Fab.

The road hunting around Ames back in the day was pretty good.
Click to expand...
We've been seeing more this year in central Iowa than we have in a long time.
 
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I am so freakin' envious! I haven't had pheasant (or partridge) in, well.....forever. It's been a very, very long time ago that we used to drive the country roads of Greene and Guthrie County every weekend, literally from the moment it opened Saturday morning until it closed late Sunday afternoon. We'd even do afternoon hunts on week days coming back from a survey job.

We used to cube it, flour it and season it, and fry it in butter. Never smoked it though which sounds interesting. Man, I miss those days. And miss the duck and goose hunting too.
 
Not a recipe for a smoker, but this is great with pheasant, chicken or quail:


1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 soup can filled with water
1 box Uncle Ben's Long Grain & Wild Rice (don't get the instant kind)

Mix above in a 9x13 pan
Place pheasant (chicken or quail) in the mix
Cover pan with aluminum foil and Bake @ 350 degrees for 2 hours
 
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RLD4ISU said:
Not a recipe for a smoker, but this is great with pheasant, chicken or quail:


1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 soup can filled with water
1 box Uncle Ben's Long Grain & Wild Rice (don't get the instant kind)

Mix above in a 9x13 pan
Place pheasant (chicken or quail) in the mix
Cover pan with aluminum foil and Bake @ 350 degrees for 2 hours
Click to expand...
Prepare the rice separately or just from the box into the pan?
 
Acylum said:
Prepare the rice separately or just from the box into the pan?
Click to expand...
Dump the rice (and the seasoning that comes with) out of the box, into the pan and mix it with the soups and water!

I love it - easy to fix and you have your main and one side dish!
 
2122 said:
Don't know about smoking. We used to just cover the bird in cream of mushroom soup (helps keep the moisture in) and bake it then eat w/ wild rice. Fab.

The road hunting around Ames back in the day was pretty good.
Click to expand...

Have you and I met? This was my ISU pheasant experience to the letter.
 
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