Smoked Pheasant

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meridianman

Fire Starter
Original poster
Jul 2, 2013
53
11
Greenville, SC
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 

700

Posed at home


Just pulled it from the brine
 

 

meridianman

Fire Starter
Original poster
Thread starter
Jul 2, 2013
53
11
Greenville, SC
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
 

bison

Fire Starter
Jul 22, 2013
33
15
Minnesota
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
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
 
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...
Sounds good.  I'll look into that.  
 

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