Equipment
Ingredients
pheasant
- 3 pheasant, cleaned and trussed
- brine solution
for smoking
- 60 ml vegetable oil
- 4 g paprika
- 2 g black pepper, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 835 kcal
- Protein
- 133 g
- Carbohydrates
- 1 g
- Fat
- 48 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 193 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1326 mg
- Calcium
- 71 mg
- Iron
- 5.2 mg
- Magnesium
- 112 mg
- Phosphorus
- 1111 mg
- Zinc
- 4.8 mg
- Vitamin A
- 510 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 0 mcg
- Water
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Clean and truss the pheasants. Submerge them completely in the brine solution within a large non-reactive container and refrigerate for 24 hours.
Prepare the smokehouse and preheat to a stable temperature between 82°C and 93°C (180°F-200°F).
Remove the birds from the brine and pat the skin completely dry with paper towels.
Brush the exterior of the pheasants with vegetable oil. Season evenly with paprika and black pepper.
Place pheasants on the wire rack in the smokehouse. Smoke at 82°C-93°C (180°F-200°F) for 6 hours.
Increase the smokehouse temperature to 104°C-116°C (220°F-240°F) and cook for 1 additional hour until the internal temperature reaches 74°C (165°F).
Remove the pheasants from the smokehouse and allow them to cool completely at room temperature before refrigerating.
Serve the pheasant chilled. Optional: accompany with fresh lemon juice or cranberry sauce.
Chef's Notes
- For the brine, ensure the salt and sugar are completely dissolved before submerging the pheasants. A properly dissolved brine penetrates the meat more effectively.
- Patting the pheasant skin thoroughly dry after brining is crucial for achieving a desirable smoky bark and preventing steaming during the initial smoking phase.
- When trussing, ensure the legs and wings are tucked in snugly to promote even cooking and a more compact presentation. This also prevents smaller parts from burning.
- Use a reliable meat thermometer to ensure the pheasant reaches the correct internal temperature of 74°C (165°F) in the thickest part of the thigh, avoiding the bone.
- Allowing the pheasant to cool completely before serving chilled is key to allowing the flavors to meld and the meat to firm up, making it easier to carve and enjoy.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and place in a freezer bag.
Reheating: Serve chilled as originally intended, or reheat gently covered at 150°C (300°F) until warm.
Troubleshooting
Dry or tough meat
Cause: The smoking temperature was too high or the birds were cooked past the safe internal temperature.
Fix: Slice thinly and serve with a moist condiment like cranberry sauce or gravy.
Prevention: Use an external meat probe to monitor internal temperature and ensure it does not exceed 74°C (165°F).
Rubbery skin
Cause: The birds were not dried sufficiently after brining, or the smoking temperature was too low to render fat.
Fix: Flash the birds in a 200°C (400°F) oven for 5-8 minutes to crisp the skin.
Prevention: Ensure the skin is bone-dry before applying oil and ensure the final hour of cooking reaches at least 104°C (220°F).
Cultural Context
While pheasant has been a game bird enjoyed for centuries across Europe, its preparation as a slow-smoked dish is a more modern American adaptation, often seen in regional barbecue traditions or as a sophisticated take on classic smoked poultry. It elevates the often leaner pheasant meat, making it a celebratory dish for special occasions or a unique addition to a barbecue spread.
