Stove Top Smoker Apple Smoked Pheasant With Herbs Under Skin

TxGriffLover's Note:

This recipe also works great with chicken. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker.

• Total Time: 1 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 4

• 2 pheasants

Herb Paste

• 8 tablespoons mushrooms
• 4 green onions
• 8 tablespoons parsley
• 1 garlic clove
• 1 tablespoon brandy
• 1 teaspoon basil
• 1 teaspoon tarragon
• 4 tablespoons chopped mushrooms
• 1 tablespoon butter (room temperature)
• salt and pepper
• 3 tablespoons apple wood chips

Directions:

1. Combine all ingredients of the herb paste except the butter in a blender and pulse until smooth.
2. Add butter and mix until a paste forms.
3. With your fingers, loosen the skin of the pheasant starting from the neck end.
4. Next, spread the paste evenly under the loosened skin.
5. Salt and pepper the outside of the skin and place into the smoker-form a foil tent and place on medium heat using apple wood chips for 35 minutes.
6. Remove foil and place the smoker into a preheated 350º oven and cook for 30 minutes or until thigh is tender.