Marinade or Rub for Pheasant breasts????

Cook just like a chicken breast, but watch so they don't dry out. I always wrap mine in strips of bacon or coat with olive oil before rubbing them down.

I like an all purpose rub instead of just salt and pepper. Something with a little sage is good.

If you over dry the meat, shred it and use it in an alfredo style sauce over noodles.

Kathy,

Had this dilema myself this past Christmas.

I used SmokinOkie's Holiday Brine to marinate for approx. 6 hours (you can go longer). Smoked with meat temp probes to 160 deg. - use a mild wood. Got to watch the temp close because the pheasant breast is so small. They turne out quite well.

You can serve hot or cold - your preference. Mine were served slightly chilled as an appetizer on crackers mainly due to holiday cooking, time and driving issues.

Good luck

KathyE - I smoked a bunch of pheasant breasts a few months ago and, as Mike did, I brined them for a few hours in Smokins' Holiday Brine - slightly modified (subbed apple cider for 1/2 the water).

Dried them after the brine and coated in olive oil. No rub - just some freshly black ground pepper. Added fresh herbs (rosemary, sage, etc) and wrapped them with slices of pancetta.

Smoked them at 225F with 2 oz. black cherry to an internal of 150F. A little over 3 hours as I recall. Removed, and quickly finished on a gas grill to crisp them up a little.

Came out great. Very moist and tasty.

okay.I will combine some of the suggestions!! This site was down for maintenance and while it was,I took dry red wine and poured it and some EVOO over the breasts. Also shook on some montreal chicken seasoning. At least while they are thawing in the frig they will have something on them.My husband's friend gave us the breasts after hunting.His wife doesn't like pheasant. I want to give him some back after smoking as she does like smoked foods.I will wrap them with something to help lubricate them when I smoke them. Thanks!!

Kathy, I tried to get you some help...but I am from Southern California...called a girl I know, asked her what to do with pheasant breasts...she said she would go to a plastic surgeon???

ROFLMAO

I'm not even gonna ask about a pork butt...

KCal56,
Since you and your friend are both from S.California,I would expect the answer that you got.
Here in Oklahoma where they go out with guns and kill lots of creatures, there is only one scenario...Kathy

Did you see the long discussion last fall about the Gland?

quote:

Originally posted by KathyE:
[qb] Did you see the long discussion last fall about the Gland? [/qb]

Oh NO, not the GLAND Post again...

Runaway.... Runaway....

Yup, it was me doing some maintenace on the search engine. Sorry.

quote:

Originally posted by SmokinOkie:
[qb]

quote:

Originally posted by KathyE:
[qb] Did you see the long discussion last fall about the Gland? [/qb]

Oh NO, not the GLAND Post again...

Runaway.... Runaway.... [/qb]

No, I wont be starting that thread but I dont want the pheasant breast thing to go crazy either LOL..I am going to put them on to smoke tomorrow.

I have the pheasant "parts" in the smokette.I rubbed with a Ducks Unlimited,EVOO and wrapped a piece of bacon around.
I was standing out there and it made a big POP sound and some black iquied came out of the vent.Now there is no more smoke.Anyone know what that is about?

Kathy, I've read about El Explodo in a a past thread. At the risk of taking away S. Okie's job, you might try a search w/ "explosion". Hope your "parts" are OK.

Look at "Big Bang x One Year" halfway down second page of Best of CS Forum archive (cant put the info here myself cause I aint a puter genius). Several others on the topic.

Thanks for finding that for me. I got to thinking maybe it was the bacon I had wrapped around the parts??sounds weird I know.