oven smoked pheasant

Name: Oven Smoked Pheasant
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 1/2 cup(s) ground pork sausage, crumbled; 2 3/4 pound(s) pheasant, dressed; 1/2 cup(s) apple, chopped; 1 cup(s) soft bread crumbs; 2 tablespoon(s) onion, chopped; 1/8 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground black pepper; 1/3 cup(s) hot water; 1/4 cup(s) butter, melted; 1/4 teaspoon(s) liquid smoke flavoring

6 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 12, 2015

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

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prep time 30 Min

cook time 1 Hr 30 Min

method Bake

yield 2-3 serving(s)

Ingredients

1/2 cup ground pork sausage, crumbled
2 3/4 pounds pheasant, dressed
1/2 cup apple, chopped
1 cup soft bread crumbs
2 tablespoons onion, chopped
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup hot water
1/4 cup butter, melted
1/4 teaspoon liquid smoke flavoring

How To Make oven smoked pheasant

Step 1

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

Step 2

Drain well.
Step 3

Rinse pheasant with cold water; pat dry.
Step 4

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

If excess skin is intact, close cavity with skewers and truss with heavy cord.
Step 6

Place pheasant, breast side down, on a rack in a roasting pan.
Step 7

Cover with aluminum foil.
Step 8

Bake at 325 degrees for 30 minutes.
Step 9

Turn pheasant breast side up.
Step 10

Combine butter and liquid smoke; brush over pheasant.
Step 11

Bake, uncovered, for 1 hour or until meat thermometer registers 180 degrees.
Step 12

Baste with butter mixture every 15 minutes.
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