Apple Cider Smoked Pheasant

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
Serves 4
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Prep Time
15 min
Prep Time
15 min
  1. 2 pheasants
  2. 2 cups of water
  3. 2 cups of chicken stock
  4. 1 cup kosher salt
  5. 1/2 cup brown sugar
  6. 1.5 cups apple cider
  7. 3 sprigs fresh thyme
  8. 5 marjoram leaves
  9. 2 heaping tablespoons minced garlic
  10. 2 sliced lemons
  11. 1/3 cup canola oil
  12. *1 whole piece of beef caul fat
  13. 1 extra large zip lock bag or turkey roasting bag
  1. Heat water, chicken stock, salt and brown sugar in a pot and stir to dissolve the salt and sugar
  2. Set aside to cool completely
  3. Add apple cider, thyme, marjoram, garlic, lemons, and canola oil
  4. 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)
  5. Then pour the brine over the meat and seal the bag
  6. Place the pheasants in the fridge for 24 hours
  7. While the smoker is heating, wrap the pheasants with the caul fat
  8. Place the pheasants in the smoker and smoke for 1-1/2 hours
  9. Remove the pheasants to a cutting board and remove any layer of caul fat that didn't render or burnt
  10. Serve the pheasants immediately, or remove the meat for other dishes
  1. *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