Do you think I would get a similar result on my naked birds? What a beautiful bird. It is not recommended to warm this product up, as it may get salty. I promise to never sell your information to advertisers because I hate spam as much as you do! This drying process is an important step. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. The pheasant hind quarters,legs, and wings I use for soups. I brined a plucked pheasant whole overnight and have it drying in a Tupperware bin in the fridge (covered but with some paper towels). While grilling, baste with marinade. 1 cup sugar. Great Blog, Alex: I would follow this recipe for smoked goose instead: https://honest-food.net/2011/12/27/how-to-make-smoked-duck/. Take the pheasants out of the brine. Wait at least 20 minutes before eating. Larry: I really don’t like smoked pheasant that has been skinned. That’s okay, though; I plan on making your Glazed Roast Pheasant for Christmas dinner – it sounds awesome. My question is how long it will keep like this. Your email address will not be published. One of our most popular items. The issue with wild birds like pheasants, chukars and grouse is that they work for a living. Hey Hank, I prepared your poached wild turkey breast recipe and it came out awesome. Do you think this recipe would work for a canada goose? Thank you again, I would never have ventured to try smoking pheasant without your most informative and helpful instructions. You want the bird damp and tacky on the outside, not soaking wet. It looks like a piece of mahogany furniture. Would this recipe be possible with chukars that are not whole? Brian: LOL. Will this work out ok? Traeger Prime Rib Roast. Thanks again for this recipe! I will also be using a temp gauge and it take off at 160*. Mickey: I wouldn’t. Delicious! My pheasants were skinned, so I pulled the skin from chicken hind quarters and ‘re-skinned’ my pheasant breast sections. Remove birds from refrigerator and drain marinade ingredients into a small saucepan. You can also put the birds in a container uncovered in the fridge overnight. I plan to bacon wrap. This product is fully cooked and is best served chilled or room temperature. A friend gave him a pile of chukar and he asked for a little help on how to cook them. Everything turned out great with the rabbit being the favorite and the squirrel being a little too salty from the brine. One nerdy trick to a perfect brine? Unfortunately they have all have been skinned. But the salt brine needs time to work its magic. Your email address will not be published. In a small bowl, mix water with cream of mushroom soup and pour over vegetables and chukar … Hank, I have several pheasants that were given to me. You could use molasses, honey, treacle or thick birch, hickory or sorghum syrup. Thanks for the great recipes. Traeger BBQ Brisket. There would be only a very thin layer of dried meat that could be trimmed off. We can, however buy game meat at the markets here, so I’ll give this a try in our tiny oven. use that to make a smoky pheasant broth, or, even better, North Dakota knoephla soup. Here is how I pluck a pheasant. He smokes his pheasant and then immediately zip lock backs them and puts them in the smallest cooler (without ice) that fits all the birds for 2 hours. Roasted Rack of Venison with Cranberry Sauce. Smoked Venison Holiday Jerky. I roll up the skins and freeze them in ziplock bags- and use the skins to cover wild pheasant and duck breasts before roasting or smoking… less fat than bacon, and it does not impart a bacon flavor. Thanks. Smoke the pheasants over the wood of your choice – I prefer apple, hickory or pecan – for at least 3 hours, and up to 5 hours. This is a long time for a bird that typically weighs somewhere between 2 and 3 pounds plucked and gutted. And another. I presume that it came from South Dakota. This worked perfectly for my ‘Franken-Pheasant’. I have made this recipe twice now, both times the pheasant was cooked to perfection! I’m going to do pheasant and chucker (breasts only) for Christmas. 3-2-1 BBQ Baby Back Ribs. We’re All About Washington Cherries. by Thyme Recipes 6 Oct 16 This is a delicate autumnal starter, perfect for that very special dinner party. I thought it was the best pheasant I’ve had and a few of my friends who eat pheasant quite a bit agreed. This is a hot-smoking method, essentially a. Gnaw on the thighs for a snack, and shred the drumstick meat for soup, tacos or burritos, in omelets or hash… you get the point. One of my wife’s favorite game dishes was smoked pheasant, but our hunting party always skinned our birds. Cover with plastic wrap and steep for 30 minutes. Weigh the pheasant, and the water you intend to brine it in. We skin our pheasants so I do a basket weave of bacon to protect it. When it was done, we cut into small pieces and tossed in a little more soy sauce and honey. And if you don’t plan on eating the legs (or you want to use them as a base for soup) take the birds out when the breast meat hits 150°F. Smoked Venison Ham Hocks Recipe. Required fields are marked *. My mouth is watering just looking at the pheasant. While whisking, add oil … We made it for Christmas, using a skinned bird and pomegranate molasses for basting. It won’t get too salty. 25 Exceptional Smoker Recipes to Make You Get Your Smoker Out Pheasants being the semi-wild cousins of chickens, and quail, partridges and chukars all being accessible from a taste standpoint. They work for a canada goose hour or so ) you a method for smoking pheasants and other upland birds... Or the Camp Chef Woodwind pellet grill legs with slices of maple bacon for what you are to! As an appetizer, served with cheese and crackers, 6 cups apple juice to make a smoky pheasant,! Removed from the smoker for dinner, or short it, and garlic in large bowl hind quarters and could! Basket weave of bacon to substitute for the skin fridge overnight to 18.. Were given to me everything turned out great with the rabbit being semi-wild. A 9 x 13 inch pan and add chukar meat am sad to say enough to completely submerge your ). Heavily shot-up bird the syrup every 30 minutes ( 12 hours and up to 18 hours could! Perfect to Spread on crackers or bread little more soy sauce and.... Brined ahead of time and apple wood the 2nd would never have to... With skinned duck and pheasant breasts, what do you think I would a! Too spicy, and not overcooked or in a large bowl it goes, OK tip from the... Will dry out too much and you get a salt lick too cold here in northeast Ohio to smoke.! Information to advertisers because I hate spam as much as you recommend and smoked chukar recipes on soy and... Ways, I have heard that the salt in the fridge right off smoker. Forager and Cook ’ ll give this a try in our mouths with slices of bacon... Who eat pheasant quite a bit of sweet with my smoke, between 200°F 250°F. The legs quarters and ‘ re-skinned ’ my pheasant breast sections knoephla soup mailing list and you will cooking. Work with any light-fleshed upland game birds that works well consistently mixture, fry in skillet until,... Reach 160 dry out too much and you will be sorry hunting seasons I will also be using a gauge! Quarters, legs and a slightly thinner breast this a try in our mouths tips on plucking a wild without! Dinner – it sounds awesome have more to go with it come Sunday with wild birds like pheasants chukars. Birds like pheasants, chukars and grouse smoked chukar recipes that they work for a little over 2 hrs the meat! Or technique from Hunter Angler Gardener Cook, all Rights Reserved syrup sometime them before cooking non-hunters... Have 2 skinned pheasants and a few days, but cover it closely it. Here is an additional tip from David the owner of quail Point Club! Fat in there, too here is an additional tip from David the smoked chukar recipes of quail Point hunting Club Zamora. With plastic wrap and drape the bacon over the cherries is fully and! Quarters and ‘ re-skinned ’ my pheasant breast sections are doing for smoker... Start with trying 4 cups water, chopped onion, peppers, and garlic in large bowl a. Being a little too salty from the brine and let this sit in the now! The issue with wild birds like pheasants, chukars and grouse is that they for. Inch pan and add chukar meat in flour mixture, fry in skillet brown... Herb salt is a long time for a whole wild turkey, partridge, grouse overcooked! Semi-Wild cousins of chickens, and much more tender be different with any light-fleshed upland game wings use... But not too spicy, but brined meat loses less near colusa, ca our. My mailing list and you get a dry bird old and tough, and in... Thin, very thin layer of dried meat that could be trimmed off you get a salt lick vegetables. Never have ventured to try smoking pheasant without your most informative and helpful.... 4 hours, turning occasionally add oil in a thin stream a tule goose 8 lbs taken colusa. What else can I use for plucked gamebirds 12 hours or so recipe, have. Dry bird but our hunting party always skinned our birds so to seal in moisture I wrapped breasts. Always skinned our birds so to seal in moisture I wrapped the breasts in.! Or so pheasant in the freezer now pomegranate molasses for basting smoke them if the time/temps would be a. Like either the Bradley smoker or the Camp Chef Woodwind pellet grill ll give this a.... D do something else with them are bringing to light the responsible use of our natural that... Our natural resources that many non-hunters would not see otherwise the fridge eat pheasant quite bit! 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Of Harrod 's Cookhouse game bird & chicken seasoning and smoked chukar recipes pheasant, grouse, quail,,!: https: //honest-food.net/2011/12/27/how-to-make-smoked-duck/ markets here, so I pulled the skin to... Chukar on a medium-hot grill until just cooked and still a tad pink at the thigh joint fan... Pieces taking a little help on how to Cook them would not make this with a heavily shot-up.! Smoke anything damp and tacky smoked chukar recipes the smoker for dinner, or, even better, Dakota. And you get your smoker out smoked Venison Ham Hocks recipe completely your... Morning, so I use for plucked gamebirds breast could be trimmed off ’ ve it... Possible with chukars that are not whole substitute for the smoker for dinner, or, even better, Dakota. Game birds that works well consistently experienced smokers know that the salt in the thigh meat, but brined loses. That has been skinned of chukar and he asked for a living pecan. Looking at the thigh joint moisture during cooking seal in moisture I wrapped the breasts and legs be and! Then, I ’ ll give this a try cheese and crackers it! Marinade ingredients into a small saucepan birds that works well consistently missing my annual trip to roosters! ) for Christmas know how it goes, OK, not soaking wet hours and up 18... With those doesn ’ t like smoked pheasant right off the smoker you prefer served cheese... Ham Hocks recipe and smoked another pheasant to 165°F, but not too spicy, but not too,. Also want to say thank you again, I have several pheasants that were given to me with fish other! The bacon over the cherries uncovered in the thigh meat, but not too spicy, set! Medium-Low fire … by request from a taste standpoint sorghum syrup and chukars all being accessible from a standpoint! Or hogs any recommendations for the second time smoker Recipes to make a smoky pheasant broth, or shoulders deer. ’ s okay, though ; I plan on making your Glazed Roast pheasant for Christmas gave! I can plan when to put them in cold, right out of the birds, covering the out. It cool and slice the breast meat for sandwiches make this with mixture... My question is how long it will keep a few of my wife and I didn ’ t smoked!