Sorry, this isn't smoking related With all the posts on Turducken lately, I kinda wanted to do another one. Was considering smoking one for Thanksgiving, but really don't wanna mess with that big of a production. So, last night I made the perfect meal for 2, a "Phuckar". A Chuckar (type of partridge) stuffed inside a pheasant. I started with a 20 hour soak in a basic brine, as these birds can be brutally tough and dry. Then I deboned both birds, leaving the leg and thigh bones in the pheasant as they're a pain to debone and I like the finished product to look a little more "bird like". Then, put a thin layer of a moist sausage and bread stuffing on the boned pheasant, then the boned chuckar, then more stuffing. Trussed it all up in as bird like a shape as I could. Here it is midway through the process: Then it got a nice blanket: Here it is just out of the oven: Trying to show the inside after I cut it in half. Looks like a big mess Here's a little better shot: Plated up with Collard greens and scalloped potatoes: Attempt at a good Bear View: Had a bit of a struggle with the photos as I was fighting with a cheap lens that doesn't like to focus in low light, and my eyes aren't what they once were. Plus I was trying to get dinner on the table All in all, it was a success. The meat was tender and juicy, and the stuffing added a nice contrast without overpowering anything. My wife loved it. The thing that sucks is that I have some mental glitch with game. I love shooting it, cleaning and cooking it, and can appreciate the flavors and textures, but I can't eat it. I think it's something to do with being in on the whole process. In any case, one or two bites and I'm done. Hope you all enjoyed my "Little Phuckar". My wife won't let me call it that.