📝 About This Recipe
This elegant dish elevates the lean, delicate flavor of pheasant with a sophisticated balance of sweet maple and deep bourbon notes. Because pheasant is naturally low in fat, our specialized wet-brine technique ensures every bite remains succulent and tender beneath a kiss of fruitwood smoke. It is a true celebration of the field, offering a refined wild game experience that bridges the gap between rustic tradition and modern gourmet cuisine.
🥗 Ingredients
The Pheasant
- 4 pieces Pheasant Breasts (boneless, skin-on preferred for moisture)
The Signature Brine
- 4 cups Water (divided into hot and cold)
- 1/4 cup Kosher Salt (non-iodized)
- 1/3 cup Maple Syrup (pure Grade A)
- 2 ounces Bourbon (your favorite sipping brand)
- 1 tablespoon Black Peppercorns (whole)
- 3 sprigs Fresh Thyme (lightly bruised)
- 3 pieces Garlic Cloves (smashed)
- 1 piece Bay Leaf (dried)
The Glaze and Finish
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Dijon Mustard (smooth)
- 1/2 teaspoon Smoked Paprika (sweet Hungarian)
👨🍳 Instructions
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1
In a medium saucepan, combine 1 cup of water, kosher salt, maple syrup, peppercorns, garlic, and the bay leaf. Bring to a simmer over medium heat, stirring until the salt is completely dissolved.
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2
Remove the brine concentrate from heat and stir in the remaining 3 cups of cold water and the bourbon. Allow the brine to cool completely to room temperature before adding the meat.
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3
Place the pheasant breasts in a glass bowl or a heavy-duty resealable bag. Pour the cooled brine over the meat, ensuring they are fully submerged. Refrigerate for at least 4 hours, but no longer than 6 hours to avoid a mushy texture.
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4
Remove the pheasant from the brine and discard the liquid. Pat the breasts extremely dry with paper towels. This is crucial for achieving a good color and preventing the meat from steaming.
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5
Place the pheasant on a wire rack set over a baking sheet and return to the refrigerator for 30-60 minutes. This air-drying process helps form a 'pellicle,' a slightly tacky surface that the smoke will adhere to.
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6
Preheat your smoker to 225°F (107°C). For pheasant, I highly recommend using a light fruitwood like apple, cherry, or alder to avoid overpowering the delicate game flavor.
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7
In a small bowl, whisk together the melted butter, Dijon mustard, and smoked paprika to create a basting glaze.
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8
Place the pheasant breasts directly on the smoker grates, skin-side up. Insert a digital meat thermometer into the thickest part of the largest breast.
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9
Smoke the pheasant until the internal temperature reaches 130°F (54°C), which usually takes about 30-40 minutes depending on the size of the breasts.
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10
Once at 130°F, lightly brush the breasts with the maple-butter glaze. Continue smoking until the internal temperature reaches exactly 150°F (65°C).
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11
Remove the pheasant from the smoker immediately. Transfer to a warm plate and tent loosely with foil.
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12
Allow the meat to rest for at least 8-10 minutes. This allows the juices to redistribute, ensuring a moist and tender final product.
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13
Slice the breast across the grain into 1/2-inch thick medallions and serve immediately while warm.
💡 Chef's Tips
Do not overcook the pheasant; because it is so lean, even 5 degrees over 155°F can lead to dryness. If you don't have a smoker, you can use a charcoal grill with wood chunks set to one side for indirect heat. Always use a digital meat thermometer for accuracy—visual cues are unreliable for wild poultry. If your pheasant is skinless, wrap it in a thin slice of prosciutto or bacon to provide a fat barrier during smoking. Ensure the brine is ice-cold before adding the meat to maintain food safety and proper texture.
🍽️ Serving Suggestions
Pair with a wild rice pilaf featuring dried cranberries and toasted pecans. Serve alongside roasted root vegetables like parsnips and carrots glazed in honey. A bright Pinot Noir or a dry hard cider complements the smoky, maple notes beautifully. Add a dollop of red currant jelly or a spoonful of Cumberland sauce on the side for a classic touch. Leftovers are incredible sliced thin on a sourdough sandwich with arugula and horseradish cream.