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  1. 13-07-2014, 03:29 PM #1
    EeeBees
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    Here you go, you pheasant pluckers!!

    Smoked Pheasant...

    Found this recette on the web...have not tried it yet but I intend to...

    1 pheasant, cleaned with skin
    1 cup salt
    1 cup sugar
    Enough water to cover the bird


    In a large non-metalic container combine sugar and salt with water to dissolve the salt and sugar. Add the bird and top up the water so that it covers the bird. Leave in the brine for 24 hours. Weigh down with a plate if necessary.

    Drain. Leave the bird on kitchen paper towels to dry while you organise the smoker. Smoke for 6 hours. If air is cool it may take longer for bird to be cooked through. When the legs move easily it is done.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  3. 13-07-2014, 05:32 PM #2
    Rushy
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    We expect some photographic testimony in the fullness of time EeeBees.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  4. 13-07-2014, 07:32 PM #3
    EeeBees
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    Yes, indeed, Rushy!! Was just thinking...the recette does not say how to have bird, i.e trussed but I think I would spatchcock it...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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