At a glance
Brine pheasant breasts for 4 to 8 hours, pat them dry and brush them with butter, or wrap skinless breasts in bacon. Smoke them at 250°F for 1 to 1 1/4 hours until they reach 165°F in the thickest part. Rest them for 5 minutes and slice.
Pheasant is a prized game bird with a mild, slightly sweet flavor, a little richer than chicken. The breasts are lean, especially from wild birds, so they dry out easily on a hot grill. A brine and a gentle smoke keep them tender and juicy and add just enough smoky flavor to complement the meat.
Why brine pheasant?
Brining seasons the meat all the way through and helps it hold on to moisture as it cooks. Four hours is enough for small breasts, and up to eight hours suits larger farmed birds. Do not go much longer, or the meat starts to taste like ham. The same simple brine works for smoked quail and Cornish hens.
Skin on or skinless?
Many hunters skin pheasants rather than pluck them. Skinless breasts have no natural protection, so brush them with plenty of butter or wrap them in thin bacon. Skin-on breasts from plucked or farmed birds only need a brush of butter.
Recipe
Smoked Pheasant Breast
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Rest
- 5 min
- Total
- 1 hr 35 min plus 4 to 8 hours brining
- Makes
- 4 servings
- Smoker 250°F (121°C)
- Cook to 165°F (74°C)
- About 1 to 1 1/4 hours
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 2 tbsp brown sugar
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 tsp black peppercorns
Pheasant
- 4 pheasant breasts, skin on or skinless
- 2 tbsp melted butter
- 1 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 4 to 8 slices thin bacon (optional, for skinless breasts)
Equipment
- Smoker
- Large bowl or zip top bag
- Instant read thermometer
Method
- Stir the salt and sugar into the water until dissolved, then add the garlic, bay leaf and peppercorns.
- Submerge the pheasant breasts and refrigerate for 4 to 8 hours.
- Rinse the breasts, pat them dry and brush with melted butter. Season with pepper, thyme and garlic powder. Wrap skinless breasts in bacon if using.
- Heat the smoker to 250°F (121°C) with apple, cherry or pecan.
- Smoke for 1 to 1 1/4 hours, until the thickest part reaches 165°F (74°C).
- Rest for 5 minutes, then slice and serve.
Notes
- Wild pheasant is very lean. Brining and butter or bacon are what keep it moist.
- Check for shot pellets as you slice, especially in wild birds.
Food safety
The USDA recommends cooking all poultry, including wild game birds, to 165°F. With brined pheasant breasts, this still gives you juicy meat as long as you pull them as soon as they get there.
Serving ideas
- Sliced with roasted root vegetables and gravy.
- Over a salad with apples, walnuts and a cider vinaigrette.
- Shredded into pheasant tacos or a creamy pasta.
Frequently asked questions
How long do you smoke pheasant breasts?
About 1 to 1 1/4 hours at 250°F, until 165°F in the thickest part.
What wood is best for smoking pheasant?
Mild fruit woods such as apple and cherry, or pecan. Hickory and mesquite can overpower it.
Can I smoke a whole pheasant?
Yes. Brine it overnight and smoke it at 250°F to 275°F for about 2 to 2 1/2 hours, until the thigh reaches 165°F.
Sources: USDA: Roasting those other holiday meats.