Prep 3 hrs
Cook 30 mins
This recipe comes from Patrick Rand, a noted chef and wild game-cooking expert. This recipe, while written for pheasant, will also work well on chicken or duck breast. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker.
- 4 skinless boneless pheasant breast halves
- 4 tablespoons sesame oil
- 2 cups soy sauce
- 4 tablespoons sherry wine
- 3 tablespoons chopped gingerroot
- 2 tablespoons chopped garlic
- 2 tablespoons hot chili oil
- 3 green onions, flattened and chopped
- 1 tablespoon cherry wood chips
- 2 tablespoons brown sugar
- Coat breasts in sesame oil and set aside.
- Mix the marinade ingredients in a large bowl and then add the breasts to the marinade, and refrigerate for 2 or 3 hours.
- Remove meat from marinade, brushing off any pieces of the chopped garlic, ginger or onion.
- Smoke on medium heat for about 25 minutes using cherry wood chips.
- While meat is smoking, strain the onions, ginger and garlic from the marinade.
- Pour marinade into a small saucepan, and add the brown sugar.
- Bring to a boil, and reduce by a quarter. The sauce can be used to baste or as an accompaniment to the finished meat. both the sauce and the meat can be served either hot or cold.