Pheasant Recipes

Smoked Wild Pheasant


  • 1 pheasant, cleaned with skin
  • 1 cup salt
  • 1 cup sugar
  • Water


In a large non-metalic container combine sugar and salt with enough water to cover bird. Add bird and let bird set in brine for 24 hours.

Drain. Let bird air dry on paper towels for 1 hour while preparing smoker. Smoke in electric smoker (according to manufacture’s directions) for 6 hours using 3 pans of sawdust (or per smoker’s directions). If air is cool it may take longer for bird to be cooked through. Test for doneness by moving bird’s leg. The legs will move freely when done.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s