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.

☆☆☆☆☆ 0 votes
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


  • 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.

Printable Recipe Card

About Oven Smoked Pheasant

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