Pheasent

[Larry D]

Hi all, Newbie here. I have a question about smoking these birds. At what temp should they be smoked and for how long? Also should they be placed in foil towards the end of smoking. Any help would be great. Thanks Larry D :wink:

[herper]

welcome to the forum Larry. never tried one so I can't help, but some one will. just dont trust me or Buckeye for bird recipes, we have a history that you will be hearing about. great bunch of people here, sit back, forget your sanity and enjoy. ps look under Qfest for a planned shindig
Herper

[Larry D]

Ok Herper, Guess i will have to wait a bit. Thanks for the reply!

[1044]

Hi Larry.

Let me say right up front, there is a wealth of bbq info on this forum. And, when it comes to cooking pheasant, well, I guess there is no one more qualified than I am. Uh, wait a minute....No, nevermind, it isn't me, I was confused with someone else.

Sorry, can't help you. :?

Howard

[Woodman]

Larry, standard 200-230 or so temp will be adequate. Breast side down to an internal temp of about 160 deg. (about 2 hours for avg bird). Try marinating in:

4 cups apple juice
1/2 cup balsamic vinegar
1/2 cup veg oil
4-6 cloves garlic
1 Tablespoon Worcestershire sauce

Place birds in plastic bag the night before. Add some chicken stock to the marinade when done and heat for good mop. They should be mopped as pheasant can be dry. Serve with a good stuffing on the side. Woodman

ps, I would also recommend finishing it off with one of Texana's excellent Texas Pepper Jellies as a glaze! Peach or or Pear Habanero come to mind! MMMMMMM

[Larry D]

Woodman, Thanks much for the info. I will give it a try!

[Buckeye]

Hi all, Newbie here. I have a question about smoking these birds. At what temp should they be smoked and for how long? Also should they be placed in foil towards the end of smoking. Any help would be great. Thanks Larry D :wink:



Welcome Larry D....glad ta see ya got sum advice on that phesant bird...saved me from jumpin in an ruinin' that poor dead bird's memoree. :oops: .....3 things ta remember when cookin' anythin remotelee reelated ta a bird :roll: .....#1 Don't ax Texana...#2 Don't ax Herper62...an #3 Yup, u guessed it....not me either :wink:

[redneck cooker]

Welcome Larry D, I agree with Woodbird, on this. I usually cook them just like Quail, no more than 240 fer about 2hrs. I wood cook them over Peach or apple wood and glaze with the corresponding jelly from Tex.

[Larry D]

Alrighty Gents here is another one. My partner just gave me a couple of Elk shoulder steaks. Never cook Elk either and was wondering if i should BBQ or smoke them. My friend is a big hunter. He has a frig full of duck/phesant/elk/karaboo to name a few so it is needless to say i will be asking for all your opinions. I just bought a smoker and am going at it by the seat of my pants! :roll:

[Larry D]

Oh yea, Just wanted to say thank you all for your replys! I have alot of rookie questions and i hope i do not wear out my welcome. Thanks again!

[herper]

dont be afraid to ask. these people have Qing info beyond belief, and are willing to teach. we go off topic every now and then, but the kidding around is all in fun. never cooked elk, but had it once and would take it over a prime rib anyday. enjoy that steak.
Herper

[Texana]

Welcome Larry D ...

A bunch of great guys here that will give you all the help you need. Heck after awhile you will be an old pro like the rest of them. Keep posting and if we get a little off topic just smile and forgive us. Our intentions are great but our attention span drifts a little.

Again ... Welcome .....

[herper]

a little? hate to see what we could do if we tried real hard :lol: :lol: :lol:
Herper

[Mac]

Larry,

I found this link concerning exotic meats, pheasents included. Scroll down and see that specific section along with all the other possibilities. Hope this helps you someway.

8) 8)



http://www.ces.ncsu.edu/martin/newsletters/newsarticles/wildrecipes/list.html

[Larry D]

Thanks Mac, although i did not see anything about smoking the steaks. I think i will do them on the BBQ. Thanks again!

[Fred]

salt and pepper the breast just before putting it on the smoker/grill

Baste the breast with other-than-extra-virgin olive oil, peanut oil, or butter and place it on a rack over a shallow pan.

Do not overcook. The boneless pheasant breast should reach 155° in about 20 -25 minutes at apx. 300 (If you have a thermometer with a remote probe, this is the time to use it.) When it does, remove at once and allow it to sit for 5-7 minutes until the juices set. The skin should be crisp and the meat moist and tender with a light smoke flavor.