Smoked Pheasant Recipe - Episode 49

ring necked pheasant

🥗Healthier: quail

💰Cheaper: chicken

Quail is leaner and chicken is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola is budget-friendly.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika is lower in calories, while sweet paprika is often less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is often cheaper.

Prepare the pheasant by cleaning and patting it dry.

Rub the pheasant with olive oil, ensuring even coverage.

Season the pheasant generously with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Stuff the cavity with lemon slices.

Preheat the smoker to 225°F (107°C).

Soak wood chips in water for 30 minutes before use.

Place the soaked wood chips in the smoker box or directly on the coals.

Position the pheasant on the smoker rack, breast side up.

Smoke the pheasant for 2-3 hours, or until the internal temperature reaches 165°F (74°C).

Baste the pheasant with melted butter every hour for added moisture.

Remove the pheasant from the smoker and let it rest for 10-15 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level: