Oven Smoked Pheasant
By
Vicki Butts (lazyme)
@lazyme5909
5
Found this on the Progressive Farmer Online. I haven't made this recipe so all of the times are estimates.
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
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.
