After a 24 hour apple cider brine, these little birds get wrapped in a caul fat blanket, then smoked. What’s left is a tender, tasty, juicy little bird.
Apple Cider Smoked Pheasant
2015-01-08 16:37:32
Serves 4
Prep Time
15 min
Ingredients
- 2 pheasants
- 2 cups of water
- 2 cups of chicken stock
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1.5 cups apple cider
- 3 sprigs fresh thyme
- 5 marjoram leaves
- 2 heaping tablespoons minced garlic
- 2 sliced lemons
- 1/3 cup canola oil
- *1 whole piece of beef caul fat
- 1 extra large zip lock bag or turkey roasting bag
Instructions
- Heat water, chicken stock, salt and brown sugar in a pot and stir to dissolve the salt and sugar
- Set aside to cool completely
- Add apple cider, thyme, marjoram, garlic, lemons, and canola oil
- Place the pheasants in a large zip lock bag, or turkey roasting bag and place in a larger bowl (just in case the bag leaks)
- Then pour the brine over the meat and seal the bag
- Place the pheasants in the fridge for 24 hours
- While the smoker is heating, wrap the pheasants with the caul fat
- Place the pheasants in the smoker and smoke for 1-1/2 hours
- Remove the pheasants to a cutting board and remove any layer of caul fat that didn't render or burnt
- Serve the pheasants immediately, or remove the meat for other dishes
Notes
- *Caul fat can be ordered through your local butcher. I comes in a large sheet and can be cut or portioned to wrap other pheasants, or meat.
He Hunts She Cooks http://hehuntsshecooks.com/