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Recipe
Instructions:
Ingredients:
1 ½ Pounds of Thick Sliced Bacon
3 Pheasant
Brine:
½ Cup of Brown Sugar
½ Cup of pickling salt
1 can of unsweetened apple Juice (46oz)
¼ Cup of Olive Oil
2 tsp Sage
2 tsp Thyme
2 tsp Liquid Smoke
Mix all ingredients in a large mixing bowl. Once mixed place equal part of the brine into three Ziploc bags. Place one whole Pheasant (preferably with skin on) and insure the bird stays completely covered. Remove all air from the bags. Refrigerate for 12-24 hours.
Stuffing:
1 Pound Country Sausage (BelAir Meat Counter) Or spicy pork sausage ½ Red Bell Pepper ½ Yellow Bell Pepper
5 Red Pearl Onions
4 Clove of Garlic
3 Stocks of Celery
1 Stick of Butter
Chop up peppers, onions, celery, and garlic. Heat a large skillet and melt the butter careful not to burn the butter. Place peppers, onions, celery, and garlic in the hot butter and fry until tender. Then brown the sausage in with the peppers, onions, celery, and garlic. Do not over cook the sausage.
When the pheasant is done marinating fill the cavity completely full with the stuffing.
Smoking:
After birds are stuffed, tie the bird’s legs and wings up close to the bird.
Wrap the entire bird with bacon using toothpicks to hold the bacon in place.
Smoke for about 2 ½ hours using hickory chips the entire time.
Baking:
Preheat the oven to 350 degrees. Using a broiler pan, cover the bottom of the pan with water and add 2 tsp of liquid smoke to the water. Place the birds on the top grate of the broiler pan and cover all with tin foil.
Bake for approx 45 min. remove tin foil and bacon and cook until the bird is done and golden brown. Spoon out the stuffing and serve it on the side.
This meal is to die for.
Caution:
Stuffing should never be left in the bird. Care is to be taken when handling any fowl. Always insure the bird is completely done using a meat thermometer. (170 Degrees)
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