Smoked Pheasant with Apple Wood
Pheasant Recipe
1Setup & Prepare
About This Recipe
A wood-smoked approach to pheasant that produces deeply flavored meat with authentic smokehouse character. This recipe uses traditional smoking to bring out the best in your harvest, creating a memorable meal for family and friends.
American BBQ meets upland tradition
Regional BBQ Culture This preparation combines traditional American smoking techniques with pheasant's delicate flavor, using fruit woods to complement rather than overpower the meat.
Ingredients (Serves 4-6)
- 2 whole pheasants
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder, onion powder
- 2 tsp kosher salt
- 1 tsp black pepper, thyme
- Apple wood chips
- Apple juice for spritzing
Traditional Smoking Method
-
Dry Rub Application: Mix your spices thoroughly and coat the pheasants inside and out. Let them sit overnight for the flavors to penetrate.
-
Smoker Preparation: Set your smoker for 225 to 250°F. Apple wood gives a mild, sweet smoke that complements pheasant beautifully.
-
Smoking Process: Smoke the birds breast-side up, spritzing with apple juice every hour to keep the skin moist and add flavor.
-
Finishing: Rest the birds for 15 minutes before carving. For extra crispy skin, run them under the broiler briefly.
2Ingredients
Shopping List
3Cooking Instructions
-
Dry Rub Application: Mix your spices thoroughly and coat the pheasants inside and out. Let them sit overnight for the flavors to penetrate.
-
Smoker Preparation: Set your smoker for 225 to 250°F. Apple wood gives a mild, sweet smoke that complements pheasant beautifully.
-
Smoking Process: Smoke the birds breast-side up, spritzing with apple juice every hour to keep the skin moist and add flavor.
-
Finishing: Rest the birds for 15 minutes before carving. For extra crispy skin, run them under the broiler briefly.
FDA Food Safety Guidelines
⚠️ Important: All wild pheasant preparations must reach an internal temperature of 165°F (74°C) to ensure safety.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 330 calories, 37g protein, 16g fat, 8g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 330 calories, 37g protein, 16g fat, 8g carbohydrates.
