Oven Smoked Pheasant

Oven Smoked Pheasant Recipe

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Vicki Butts (lazyme)


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


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30 Min
1 Hr 30 Min


  • 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
  • 1/4 tsp
    freshly ground black pepper
  • 1/3 c
    hot water
  • 1/4 c
    butter, melted
  • 1/4 tsp
    liquid smoke flavoring

How to Make Oven Smoked Pheasant


  1. Brown sausage in a small skillet over medium heat, stirring occasionally.
  2. Drain well.
  3. Rinse pheasant with cold water; pat dry.
  4. Combine sausage, apple, and next 5 ingredients; spoon mixture into cavity.
  5. If excess skin is intact, close cavity with skewers and truss with heavy cord.
  6. Place pheasant, breast side down, on a rack in a roasting pan.
  7. Cover with aluminum foil.
  8. Bake at 325 degrees for 30 minutes.
  9. Turn pheasant breast side up.
  10. Combine butter and liquid smoke; brush over pheasant.
  11. Bake, uncovered, for 1 hour or until meat thermometer registers 180 degrees.
  12. Baste with butter mixture every 15 minutes.

Printable Recipe Card

About Oven Smoked Pheasant

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

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