Smoking Pheasant

Discussion in 'Wild Game' started by ywalleye, Feb 1, 2014.

  1. ywalleye

    ywalleye Newbie

    I have some whole pheasant that has been skinned. Need some simple ideas on how to go about smoking them, being it's my first time. Can you use a cold smoker?
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I wouldn't use a cold smoker unless the meat has been cured. 

    The problem you are going to have is keeping the bird from drying out. I am assuming wild pheasant has very little fat in it.    Since the skin is off that makes it even harder to keep it moist.   I don't know anything about pheasant but I would make a butter/garlic marinade, inject into the bird and smoke to the proper internal temp.  Smoke over a pan so yo can keep the bird basted.    Just guessing here but I hope this sends you in the right direction.
  3. venture

    venture Smoking Guru OTBS Member

    Pheasant is easy to dry out.  Especially with no skin.  Some bacon might be in your future?

    Good luck and good smoking.
  4. paulyetter

    paulyetter Fire Starter

    Did you make the pheasant?

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