Smoked pheasant is a specialty at MacFarlane Pheasants and can be served for a weeknight dinner, as an hors d’oeuvre or as a special dinner. If you prefer to smoke your own pheasants, the recipe included in this post is a good one. You can enjoy more pheasant recipes by downloading our free cookbook.
It is very easy to reheat a smoked pheasant from MacFarlane Pheasants. Since it is already smoked you just cover it and put it in the oven. I rub olive oil over the surface and put a little water in the bottom of the pan before heating it at 350 degrees for about 45 minutes. The last time I served smoked Macfarlane Pheasant, I cut it into 3 pieces after heating it, served it with flavored brown rice and a side of asparagus. It served 3 people. The taste was sweet, distinctive, and very tasty!
If you prefer to use your smoked pheasant as an hors d’oeuvre, here is one fabulous choice. It can be broken into pieces and then placed on tiny pieces of french bread or crackers that have first been covered with a dab of brie cheese and a dab of jam (your choice). Top your creation with a piece of smoked pheasant. Delicious!
If you have your own pheasants from hunting or if you purchase a whole uncooked pheasant from us, you can smoke it yourself. Here is a recipe from our website:
Prep Time: 12 hours
Cook Time: 5 hours
Serves: 5-6 servings
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 4 cups of water (or enough to submerge your pheasant)
• 2 whole pheasants
• 2 cups of maple syrup (boiled down)
- Dissolve salt and brown sugar in water.
- Place pheasants in a large container and cover them with the mixture. Add additional water if necessary, to completely submerge the pheasants
- Place the container in the refrigerator and let it sit for about twelve hours or overnight. This begins the brining process and the pheasant meat will start to absorb the mixture.
- Remove pheasants and pat dry. Leave out, on a cooling rack to dry for at least one hour.
- Heat your smoker to 200°F. Smoke over the wood of your liking. Hickory or apple usually provide the best flavor.
- Place pheasants in smoker.
- Boil down maple syrup.
- After 1 hour, baste the pheasants with maple syrup.
- Continue to baste pheasant with syrup every half hour until pheasant reaches an internal temperature of 165°F.
- Remove from smoker.
- You can either eat the pheasant meat warm or wait for it to cool and slice the meat for sandwiches.