Smoked Pheasant

meridianman

Fire Starter

Original poster

Jul 2, 2013

53

11

Greenville, SC

• Nov 3, 2013

• #1

Shot this pheasant on Wed afternoon, plucked and dry aged for 3 days in the fridge. Brined for about 17 hours, drying and now sticking it in a Hickory Smoke. Smoking on the first day of snow! Going to baste it with Agave nectar to get a nice sweetness. Stoked!

Out in the field 

Posed at home

IMG_20131030_201826.jpg

• meridianman
• Nov 3, 2013

Just pulled it from the brine
 

IMG_0880.JPG

• meridianman
• Nov 3, 2013

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Nov 3, 2013

• #2

I will follow this one........love smoked pheasant.......

Brad

 

• 

Reactions: meridianman

meridianman

Fire Starter

Original poster

Thread starter

Jul 2, 2013

53

11

Greenville, SC

• Nov 3, 2013

• #3

Yeah me too :) My first pheasant of the year. Shot a Chuckar a few weeks ago that was great, but pheasant is my fav. My wife made a stew in a pumpkin as well. Going to be a delicious dinner :D

 

meridianman

Fire Starter

Original poster

Thread starter

Jul 2, 2013

53

11

Greenville, SC

• Nov 3, 2013

• #4

Definitely one of the best things I've ever smoked... After it was stripped my daughter says, "What's that?... Can I eat it?" (pointing to the tail), sure if you want to eat it. The picture is the result.

IMG_0884.JPG

• meridianman
• Nov 3, 2013

IMG_0885.JPG

• meridianman
• Nov 3, 2013

IMG_0886.JPG

• meridianman
• Nov 3, 2013

IMG_0888.JPG

• meridianman
• Nov 3, 2013

IMG_0889.JPG

• meridianman
• Nov 3, 2013

 

bison

Fire Starter

Jul 22, 2013

33

15

Minnesota

• Nov 3, 2013

• #5

Looks awesome.  I just smoked pheasant this weekend too.  I need to try to pluck the birds and try that.  We just skin the whole thing and I drape bacon over the breasts to keep them moist.  Sadly no Q-View for it. 

 

meridianman

Fire Starter

Original poster

Thread starter

Jul 2, 2013

53

11

Greenville, SC

• Nov 3, 2013

• #6

It takes a long time to pluck. But dry aging and plucking is the way to go. I found a great website for upland game, search "honest food pheasant" and you'll find it. Been really helpful for aging/plucking etc. so good. Can't wait for next time...

 

bison

Fire Starter

Jul 22, 2013

33

15

Minnesota

• Nov 3, 2013

• #7

MeridianMan said:

 
It takes a long time to pluck. But dry aging and plucking is the way to go. I found a great website for upland game, search "honest food pheasant" and you'll find it. Been really helpful for aging/plucking etc. so good. Can't wait for next time...

Click to expand...

Sounds good.  I'll look into that.