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
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
He who eats alone chokes alone. |
| Proverb |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This Recipe for Smoked Pheasant - Country Living Holidays is one of thousands in the Recipes-to-go Barbecue Cookbook.
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
If you enjoy this Smoked Pheasant - Country Living Holidays Recipe - you should enjoy the recipe collections you can find on the websites below:
Hunger is the best sauce in the world. |
| Cervantes |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This is a recipe for Smoked Pheasant - Country Living Holidays from the recipe cookbook of Recipes-to-go (Barbecue)
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Food Tip |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Herb Tip |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
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
Smoked Pheasant - Country Living Holidays Recipe brought to you by Recipes To-Go