Smoked Pheasant Breast

That’s right, I said it, smoked pheasant breast. Pheasant is something you do not normally see when you go grocery shopping, however, I was lucky enough to be provided one from a hunter, a hunter I have yet to meet. They call him “Boot”, and as he has been following my site for some time, and has interest in cooking, he decided to give us a couple of fairly large pheasant breasts and had the curiosity to see what I would produce.

Pheasant is much like chicken if you think about it, however, just a bit more gamy in flavor, but a good flavor at that. As I opened the bag to inspect the pheasant breasts, I was startled to see the wing feather still attached. I thought that was pretty darn cool, but later learned that it is something that must be left on while hunting to indicate the catch. As my wife and children were out of the kitchen and off doing other things, I quickly removed the feathers, and quickly discarded them. I wanted them to try the “chicken”, and the sight of the wing might have freaked them about a bit.

Pheasant Breast Recipe

So here I was, looking at these great pheasant breasts. They looked nothing like a regular chicken breast. These were a bit more dark in color, and did not have any skin attached. I know what I wanted to smoke them, but I also wanted some flavor in there as well. With that said, I came up with a bacon wrapped pheasant breast, generously seasoned in salt,

  • 2 whole pheasant breasts
  • 1 tbsp salt
  • 1/2 tbsp cracked black pepper
  • 1 orange, zested and juiced
  • 2 pieces of thick cut bacon
  • Wild rice, cooked
  • 16 oz mushrooms, preferably a mixed medly
  • 2 tbsp unsalted butter
  • 1/2 cup of craisins
  • Additional salt and pepper for taste
  • 1/2 cup of Cherry wood chips, soaked in water

So I began by generously seasoning the breasts with salt, pepper, and the zest and juice of the orange. I then wrapped the breast, covering most of it with the bacon. Place it in the refrigerator while your smoker, or in my case, my grill/smoker heats up. You want it about 250 degrees.

Once your smoker is ready, add the breasts, then head in and make your wild rice. Cook the wild rice according to the directions on the package. During this time, get a large cast iron skillet out, heat up the butter on medium heat, and add in all of your mushrooms. Cook until the mushrooms begin to caramelize, about 20 minutes or so, stirring often. Once the rice is cooked, fold in all of the mushrooms, as well as the craisins. Set aside.

Pheasant Breast Recipe

The breast should take you about one hour to cook, but about 45 minutes in to the cooking process, add the wood chips to the coals and let the breasts get a nice hit of the cherry smoke. Once the breast is cooked remove it from the smoker, and let it rest for about 20 minutes. When you are ready to plate, get a platter out, lay down the rice, and add the breasts to the top of the rice. Slice, and serve.

Truly great flavors, and a nice new take on serving something different on the table. Oh yeah, and the wild rice and mushrooms were a great pairing with the pheasant. I used the leftovers, believe or not, and made pheasant pot pies. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Smoked Pheasant Breast”

  1. Oh my! This sounds wonderful. We grew up eating wild game, and pheasant was one of my favorites. My dad was an avid hunter so we always had grouse, pheasant, deer, bear…etc. What a great post! I wish I had some now, so I could make this.

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