Real Recipes From Real Home Cooks ®

oven smoked pheasant

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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

yield 2 -3
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For oven smoked pheasant

  • 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

  • 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.

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