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Delicious dish made with Smoked Pheasant Breast Recipe

Smoked Pheasant Breast Recipe

This recipe is a great way to enjoy the delicate flavor of wild pheasant while mastering the art of smoking. The wet brine and dry rub infuse the meat with great flavors, and the finished product is juicy and tender.
5 from 9 votes
Prep Time 2 hours
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 2
Calories 220 kcal

Equipment

  • Smoker
  • Meat thermometer
  • Aluminum foil
  • Plastic wrap
  • Large cast iron skillet
  • Water pan

Ingredients
  

  • 2 whole pheasant breasts
  • 1/4 cup kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tsp white pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup olive oil

Instructions
 

  • In a large bowl, mix together the kosher salt, brown sugar, black pepper, white pepper, paprika, and garlic powder.
  • Rinse the pheasant breasts and pat dry with paper towels.
  • Place the breasts in a large plastic bag and pour the dry rub mixture over them, making sure the breasts are evenly coated. Seal the bag and refrigerate for at least 2 hours, or overnight.
  • Remove the breasts from the refrigerator and let them come to room temperature.
  • Preheat the smoker to 225 degrees Fahrenheit.
  • Place the water pan in the smoker and fill it with water.
  • Place the pheasant breasts on the smoker grates, making sure they are not touching each other.
  • Smoke the breasts for 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer.
  • Remove the breasts from the smoker and let them rest for 10 minutes before slicing and serving.

Notes

  • This recipe can also be cooked on a Big Green Egg or other type of grill using indirect heat.
  • For an added touch of sweetness, you can brush the breasts with a mixture of apple cider and maple syrup during the last 30 minutes of smoking.
  • You can also add a variety of wood chips to the smoker to infuse different flavors into the meat.
  • Make sure to not overcook the pheasant breasts as it can dry out the meat and make it tough.

YOUR OWN NOTE

Nutrition

Calories: 220kcal
Keyword Smoked Pheasant Breast
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