Hot-Smoked Pheasant

1. 1

   Clean and truss the pheasants.

2. 2

   Combine all ingredients for brine solution (see recipe below).

3. 3

   Soak pheasants in brine for 24 hours.

4. 4

   Prepare smokehouse (see directions).

5. 5

   Pat each pheasant dry and brush with oil.

6. 6

   Sprinkle liberally with paprika and, using a brush, spread it over the birds to give them an even color.

7. 7

   Place on rack in smokehouse at 200 degrees and maintain the heat in a range of 180 to 200 degrees for about six hours.

8. 8

   Raise temperature in smokehouse to 220 to 240 degrees for one hour.

9. 9

   Remove and allow to cool.

10. 10

    Serve chilled with freshly squeezed lemon juice or accompanied by cranberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.