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third addiction

post #1 of 9
Thread Starter 
hi my name is mike first time in a forum. I built my own smoker out of a 1950's refridgerator using an electric stove element and an oven t-stat for a control. works great so far. Ive smoked fish, bacon , burgers, and a bunch of other stuff. couldn't sleep tonight so I am looking for a recipe for smoked pheasant. never been on a fourum before so I hope I did it right
post #2 of 9
Welcome to SMF. If there isnt a recipe on here that your looking for I am sure someone will be able to post one for you. Dont forget to post some Qview.
post #3 of 9
welcome aboard. hop over into the wild game threads. thats the best place for them to answer them type of Q's. but lets see if i can assist ya.

for each 2 birds.

4 shallots 1/4erd
6 med mushrooms sliced
1 tsp basil
2 tsp terragon
8 tb chopped parsley
1 tb brandy
4 tb butter at room temp
salt pepper

put shallots, mushrooms, terragon, parsley, and brandy in the food processor and turn on in short bursts. mince to fine texture, then strain off access liquid.
now add butter and swiftly by the same routine make a paste. set in fridge.

loosten the skin of the defrosted bird. use only your fingers by sliding up under the breast and down around thighs.salt and pepper the bird inside and out lightly. take a butter knife and spread the chilled paste under the skins all over on the flesh. any remaining put into cavities.

place skin back to normal position.
truss the bird. set on back tail facing you.

take a long piece of butcher twine and center it under tail, cross it on top, then loop ends over drumsticks and cross them again to hold legs firmly togather above tail.

now run the strands allong either side of breast towards head, then turn the bird, secure the wings flat against the body with the string, and tie the ends togather at the back.

smoke at normal temps of 225-250 untill internal temps reach 165-170.

if you wish to set a roasting or foil pan under the bird you can take all drippings and put into sauce pan add 1/2 water or chicken broth 1/2 cream on stove top and stirr on med heat to make a great gravy.
post #4 of 9
Welcome to the SMF, best place to share amongst friendly folks.
post #5 of 9
Spam reported.

Welcome to the forum Mike, lots of great info and people here :)


post #6 of 9
[quote=martinmelaniemartin;270044]For some time now, proposals were being made to impose ban on smoking in cars with kids. In the countries like the US and the UK where smoking is nothing less than epidemics, these proposals were taken and even bills were passed to the effect. Now, even in Australia where smoking is not that rampant, similar laws have been passed where one can’t drive and smoke with kids. The laws would come into effect from the 1st of September 2008. /quote]

i completely agree - you'd have to put the offset in the trunk and the oven stack in the engine compartment and keep the lid closed in the passenger compartment - the smoke would bother the kiddies' eyes; how ya gonna spritz the butts and briskets?? biggrin.gif
post #7 of 9
Thank you for joining our family!
post #8 of 9
Welcome to SMF. You will get all the help you need right here. Best bunch of smokers around.
post #9 of 9
Welcome aboard neighbor..............
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