Smoked pheasant - country living holidays
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Smoked pheasant - country living holidays
  Smoked    Pheasant    Poultry  
Last updated 6/12/2012 1:23:20 AM. Recipe ID 56372. Report a problem with this recipe.
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      Title: Smoked pheasant - country living holidays
 Categories: Holidays, Main dish, Poultry
      Yield: 6 Servings
      3    2-lb pheasants, quartered
           Hickory or applewood chips
           -or chunks for smoking
      2 tb Whiskey or water
    1/2 ts Salt
    1/2 ts Sugar
           Apple Barbecue Sauce (opt.,
           -recipe follows)
  1. Cut pheasant legs through the joints to separate drumsticks from
  thighs. Set drumsticks aside; bone and skin thighs and breasts.
  Refrigerate remaining pheasant pieces and bones for another use.
  2. Place wood in smoker and ignite following manufacturer's
  directions. Or, place a layer of wood in the bottom of an
  aluminum-foll-lined shallow roasting pan, place rack over wood in
  roasting pan.
  3. Arrange boned pheasant thighs and breasts and the drumsticks on
  rack in smoker or roasting pan. Brush with whiskey. Sprinkle with
  salt and sugar.
  4. If using smoker, smoke pheasant 12 to 15 minutes or until cooked
  through. If using roasting pan, cover very tightly with lid or
  aluminum foil. Place over 2 burners of range, Heat over medium-high
  heat until smoke is produced. Lower heat and smoke pheasant 15
  minutes. Turn off heat; allow pheasant to stand 5 minutes before
  cover is removed. (If using roasting pan on electric range, shake pan
  occasionally so wood burns evenly.)
  5. Serve with Apple Barbecue Sauce, if desired.
  Apple Barbecue Sauce: In a heavy 1-quart saucepan, combine 1 C
  applesauce, 1/4 C firmly packed light-brown sugar, 2 T cider vinegar,
  1/2 t chili powder, and 1/4 t ground cloves. Heat to boiling over
  high heat; reduce heat to low and cook, stirring constantly, 2
  minutes. Country Living Holidays/92 Scanned & fixed by Di Pahl & 

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Recipe ID 56372 (Apr 03, 2005)

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