Smoked Pheasant - Country Living Holidays Recipe




Smoked Pheasant - Country Living Holidays Ingredients

3 2-lb pheasants, quartered
1 hickory or applewood chips or chunk, s for smoking
2 tbsp whiskey or water
1/2 tsp salt
1/2 tsp sugar
1 apple barbecue sauce (opt., recipe, follows)

A Recipe for
Smoked Pheasant - Country Living Holidays

 

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.



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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs



Smoked Pheasant - Country Living Holidays

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Smoked Pheasant - Country Living Holidays Directions

1. Cut pheasant legs through the joints to separate drumsticks from
thighs. Set drumsticks aside; bone and skin thighs and breasts.
Refrigerate remaining pheasant pieces and bones for another use.

2. Place wood in smoker and ignite following manufacturer's
directions. Or, place a layer of wood in the bottom of an
aluminum-foll-lined shallow roasting pan, place rack over wood in
roasting pan.

3. Arrange boned pheasant thighs and breasts and the drumsticks on
rack in smoker or roasting pan. Brush with whiskey. Sprinkle with
salt and sugar.

4. If using smoker, smoke pheasant 12 to 15 minutes or until cooked
through. If using roasting pan, cover very tightly with lid or
aluminum foil. Place over 2 burners of range, Heat over medium-high
heat until smoke is produced. Lower heat and smoke pheasant 15
minutes. Turn off heat; allow pheasant to stand 5 minutes before
cover is removed. (If using roasting pan on electric range, shake pan
occasionally so wood burns evenly.)

5. Serve with Apple Barbecue Sauce, if desired.

Apple Barbecue Sauce: In a heavy 1-quart saucepan, combine 1 C
applesauce, 1/4 C firmly packed light-brown sugar, 2 T cider vinegar,
1/2 t chili powder, and 1/4 t ground cloves. Heat to boiling over
high heat; reduce heat to low and cook, stirring constantly, 2
minutes. Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

Serves: 6

 

 

 

 

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