How To Cook A Roast Pheasant Injected and Smoked

pheasant

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is more widely available and less expensive than pheasant.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for roasting.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the cost of wine.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a more affordable option for fat.

Thaw the pheasant in the refrigerator for a couple of days.

Rinse the pheasant and remove the giblets from inside the cavity.

Season the inside of the pheasant with salt and pepper.

Stuff the cavity with chopped onion, carrots, thyme, and bacon.

Squeeze a little orange juice into the cavity and add some red wine (about half a shot glass).

Rub the outside of the pheasant with butter.

Season the outside of the pheasant with pre-measured salt and pepper.

Place strips of bacon crisscrossed over the top of the pheasant.

Surround the pheasant with red russet potatoes and a tomato in the roasting pan.

Inject the breasts of the pheasant with a mixture of melted butter, garlic, onion powder, and black pepper.

Place the pheasant in the smoker and set the temperature to 275°F to start smoking.

After 15 minutes, reduce the temperature to 225°F and monitor the internal temperature.

Cook until the internal temperature reaches 165°F, checking periodically.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens