Smoked Wild Pheasant

Thought this sounded interesting. This recipe uses an electric smoker but think it can very easily be adapted to a manual or other smoker, allowing for extra smoking time.

• Ready In: 36 hrs
• Serves: 4-6

Ingredients

• 1  pheasant, cleaned with skin
• 1  cup salt
• 1  cup sugar
•  water

Directions

1. In a large non-metallic container combine sugar and salt with enough water to cover bird.
2. Add bird and let bird set in brine for 24 hours.
3. Drain.
4. Let bird air dry on paper towels for 1 hour while preparing smoker.
5. Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions).
6. ***If air is cool it may take longer for bird to be cooked through***.
7. Test for doneness by moving bird's leg--the bird's legs will move freely when done.