Smoked Wild Pheasant

1. 1

   In a large non-metallic container combine sugar and salt with enough water to cover bird.

2. 2

   Add bird and let bird set in brine for 24 hours.

3. 3

   Drain.

4. 4

   Let bird air dry on paper towels for 1 hour while preparing smoker.

5. 5

   Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions).

6. 6

   ***If air is cool it may take longer for bird to be cooked through***.

7. 7

   Test for doneness by moving bird's leg--the bird's legs will move freely when done.

* Per serving · 4 servings · Values may vary.

No additional tips available.