sotv Posted October 30, 2018 Share Posted October 30, 2018 (edited) Local butchers hoping to get some pheasants in on Thursday, so ordered a brace to try on the smoker on Friday. Will soak in a salt and sugar wet brine overnight and maybe add a simple rub of onion and garlic granules mixed with a little paprika. Use a couple of chunks of Lilac wood for the smoke. Or simply wrap some streaky bacon round them before smoking, to hopefully stop them drying out too much as I gather the right temp for properly cooked is 165F and then serve them with a madeira sauce and some accompaniments Never smoked game before and not had pheasant for a long time, but got to be worth a try, especially as a brace only costs £6.50 Edited October 30, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
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