Smoked Wild Pheasant
- 1 pheasant, cleaned with skin
- 1 cup salt
- 1 cup sugar
In a large non-metalic container combine sugar and salt with enough water to cover bird. Add bird and let bird set in brine for 24 hours.
Drain. Let bird air dry on paper towels for 1 hour while preparing smoker. Smoke in electric smoker (according to manufacture’s directions) for 6 hours using 3 pans of sawdust (or per smoker’s directions). If air is cool it may take longer for bird to be cooked through. Test for doneness by moving bird’s leg. The legs will move freely when done.
Pheasant in Wine Sauce
- 4 tablespoons butter or margarine
- 1 pheasant
- 2 tablespoons flour
- 1/2 cup clear stock
- 1/2 cup white wine seasoning
Melt butter or margarine in a heat-proof Dutch oven.
When hot, sauté the pheasant gently all over until it’s golden brown.
Remove the bird.
Add flour, stock and wine, blend smoothly.
Bring to a boil and add seasoning.
Return bird to the Dutch oven and cover.
Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Pheasant in Sharp Sauce
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1-2 pheasant, trussed
- salt & pepper
- 14 fluid ounces chicken stock
- 1 1/2 tablespoons wine vinegar
- 1/4 teaspoon cayenne or red peppers
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2-3 tablespoons dry sherry
- white pepper
Melt the first butter with the oil in a heavy, covered pan.
Brown the pheasants on all sides.
Season lightly with the salt and black pepper.
Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
Cover and cook gently for 50-60 minutes, until tender.
Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
Stir in the sherry and adjust the seasoning.
Simmer for 2 minutes, then spoon over the pheasants and serve.