Oven Smoked Pheasant Recipe

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Oven Smoked Pheasant

Vicki Butts (lazyme)

By
@lazyme5909

Found this on the Progressive Farmer Online. I haven't made this recipe so all of the times are estimates.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
2-3
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

1/2 c
ground pork sausage, crumbled
2 3/4 lb
pheasant, dressed
1/2 c
apple, chopped
1 c
soft bread crumbs
2 Tbsp
onion, chopped
1/8 tsp
salt
1/4 tsp
freshly ground black pepper
1/3 c
hot water
1/4 c
butter, melted
1/4 tsp
liquid smoke flavoring

Step-By-Step

1Brown sausage in a small skillet over medium heat, stirring occasionally.

2Drain well.

3Rinse pheasant with cold water; pat dry.

4Combine sausage, apple, and next 5 ingredients; spoon mixture into cavity.

5If excess skin is intact, close cavity with skewers and truss with heavy cord.

6Place pheasant, breast side down, on a rack in a roasting pan.

7Cover with aluminum foil.

8Bake at 325 degrees for 30 minutes.

9Turn pheasant breast side up.

10Combine butter and liquid smoke; brush over pheasant.

11Bake, uncovered, for 1 hour or until meat thermometer registers 180 degrees.

12Baste with butter mixture every 15 minutes.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American