Smoked Pheasant

May 11, 2023May 11, 20230 4
Smoked Pheasant with BelAir Meat Counter Sausage Stuffing Recipe
in Main

Prep

30 min

Cook

4 hours

Ready In

4 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 1/2 lbs of thick sliced bacon
3 pheasants
1/2 cup brown sugar
1/2 cup pickling salt
unsweetened apple juice
1/4 cup olive oil
2 teaspoons sage
2 teaspoons thyme
2 teaspoons liquid smoke
mix all ingredients in a large mixing bowl . once mixed place equal part of the brine into three Zipl pheasant ( preferably skin on )
1 lb country sausage ( BelAir Meat Counter ) or 1 lb spicy pork
1 lb country sausage ( BelAir Meat Counter ) or 1 lb spicy pork sausage 1/2 red bell pepper 1/2 yellow bell pepper
5 red pearl onions
4 garlic cloves
3 stocks celery
1/2 cup butter

Nutrision Information

Servings Per Recipe
6-8
Calories
487
Sugar
8g
Fat
34g
Smoked Pheasant is a dish that has been enjoyed for centuries by hunters and food lovers alike. Traditionally, pheasants are hung and smoked to preserve them, but today they are more commonly smoked for the amazing flavor that smoking imparts. This recipe takes it up a notch by stuffing the pheasants with flavorful BelAir Meat Counter sausage, vegetables, and butter, and then wrapping them in bacon before smoking them to perfection. The result is a dish that is both elegant and rustic, with a smoky flavor that is sure to impress. Serve this dish with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy a meal that is both delicious and memorable.

Instructions

1.Preheat your smoker to 250°F while preparing the pheasants.
2.In a mixing bowl, combine brown sugar, pickling salt, olive oil, sage, thyme, and liquid smoke to create the brine.
3.Place the pheasants in Ziploc bags and evenly distribute the brine between them, making sure the pheasants are completely coated. Let the pheasants marinate in the fridge for at least 2 hours, or overnight.
4.Remove the pheasants from the marinade and pat them dry with paper towels. Stuff each pheasant with the BelAir Meat Counter sausage (or spicy pork), red and yellow bell pepper, red pearl onions, garlic cloves, celery, and butter.
5.Wrap each pheasant with bacon, making sure that the bacon is tightly wrapped around the pheasant. Use toothpicks to keep the bacon in place.
6.Smoke the pheasants in the smoker, keeping the temperature at 250°F, for 3-4 hours, or until the internal temperature reaches 165°F.
7.Let the pheasants rest for at least 10 minutes before removing the toothpicks and carving them. Serve with your favorite sides and enjoy!

PROS

Smoked Pheasant with BelAir Meat Counter Sausage Stuffing is an elegant and flavorful dish that is sure to impress.

The smoky flavor of the pheasant combined with the sweet and savory stuffing is simply amazing.

This recipe is perfect for special occasions, family gatherings, or any time you want to treat yourself to something delicious.

CONS

Pheasant is not as readily available as other types of poultry, which may make it more difficult to find.

Also, this recipe requires a smoker, which may not be available to everyone.

HEALTH & BENEFITS

Smoked Pheasant is a good source of protein, which is essential for building and repairing muscles.
It is also a good source of vitamins and minerals, such as vitamin B12 and iron, which can help boost your immune system and prevent anemia.
However, bacon and sausage are high in calories and fat, so this recipe should be enjoyed in moderation as part of a balanced diet.

Print

Leave a Reply

Your email address will not be published.