Smoked Pheasant

Smoked Pheasant

Servings: 2 Preparation time: 10 hours and 30 minutes; Cooking time: 5 hours;

Nutrition Value: Calories: 242 Cal, Carbs: 0 g, Fat: 6 g, Protein: 44 g, Fiber: 0 g.

Ingredients:
2 whole pheasants with skin on, each about 2 pounds
1/2 cup salt
1/2 teaspoon ground black pepper
1/2 cup brown sugar
1 tsp dried thyme
1/2 teaspoon dried sage
1 bay leaf
1 cup honey
½ lemon, juiced
8 cups water

Method:

  1. Place a large pot over medium heat, pour in water, bring to boil and then stir in salt and sugar.
  2. Remove pot from heat and set aside until cooked.
  3. Add black pepper, thyme, sage, and bay leaf, stir until combined, then add pheasants, cover the pot and let soak in the refrigerator for 8 to 10 hours.
  4. Then rinse pheasant, pat dry with paper towels, place them in a sheet pan and refrigerate for 2 hours or until dry.
  5. After 2 hours, bring pheasant’s temperature to room temperature, then tie its legs with kitchen twine and tuck them under the wings.
  6. Meanwhile, plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  7. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 250 degrees F.
  8. Place pheasants on smoker rack, insert a meat thermometer, then shut with lid and set the timer to smoke for 3 to 5 hours or more until meat thermometer registers an internal temperature of 165 degrees F.
  9. Meanwhile, stir together honey and lemon juice in a saucepan and cook over low heat until heated through and then baste pheasants with this mixture every hour.
  10. When done, wrap pheasants with aluminum foil and let rest for 10 minutes before serving.

Smoked Rabbits

Servings: 6 Preparation time: 6 hours and 15 minutes; Cooking time: 1 hour and 30 minutes;

Nutrition Value: Calories: 167 Cal, Carbs: 0 g, Fat: 6.8 g, Protein: 24.7 g, Fiber: 0 g.

Ingredients:
1 whole rabbit, about 3 pounds
1 teaspoon minced garlic
1 teaspoon sea salt
2 teaspoons ground black pepper
1 tablespoon dried thyme
2 teaspoons dried oregano
1 tablespoon dried rosemary
1 bay leaf
1/3 cup olive oil
1/2 cup dry white wine

Method:

  1. Rinse rabbit, pat dry and place in a large baking dish.
  2. Stir together remaining ingredients, rub this mixture on all sides of rabbit, then wrap the dish with plastic wrap and refrigerate for 6 hours.
  3. Then plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  4. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 240 degrees F.
  5. In the meantime, bring the rabbit to room temperature.
  6. Place rabbit on smoker rack, insert a meat thermometer, then shut with lid and set the timer to smoke for 1 hour and 30 minutes or more until meat thermometer registers an internal temperature of 165 degrees F, turning every 30 minutes.
  7. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  8. When done, wrap rabbit in aluminum foil, let rest for 15 minutes and carve into portions to serve.

Smoked Venison Tenderloin

Servings: 2 Preparation time: 12 hours and 30 minutes; Cooking time: 2 hours;

Nutrition Value: Calories: 33 Cal, Carbs: 0 g, Fat: 1 g, Protein: 6 g, Fiber: 0 g.

Ingredients:
2 venison tenderloins, each about 8 ounces
½ of small white onion, peeled and diced
1 teaspoon minced garlic
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup olive oil
1/3 cup dry red wine
1 tablespoon soy sauce

Method:

  1. Rinse venison, pat dry and place in a large plastic bag.
  2. Stir together remaining ingredients until combined, add into venison, then seal the bag and turn it upside down to coat venison until evenly coated.
  3. Then place bag into the refrigerator for 12 hours or until marinated.
  4. Plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  5. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 250 degrees F.
  6. In the meantime, remove venison from the marinade and bring to room temperature.
  7. Place venison on smoker rack, insert meat thermometer, then shut with lid and set the timer to smoke for 2 hours or more until meat thermometer register an internal temperature of 150 degrees F.
  8. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  9. When done, wrap venison in aluminum foil, let rest for 20 minutes and slice thinly to serve.

Boar Shoulder

Servings: 12 Preparation time: 8 hours and 30 minutes; Cooking time: 4 hours;

Nutrition Value: Calories: 35 Cal, Carbs: 0 g, Fat: 1 g, Protein: 6.1 g, Fiber: 0 g.

Ingredients:
6-pound boar shoulder roast
3/4 cup salt
2 tablespoons ground black pepper
1 cup brown sugar
1 tablespoon dried rosemary
2 whole bay leaves
1/4 cup Worcestershire sauce
1/2 cup of soy sauce
1-gallon water

Method:

  1. Place a large pot over medium heat, pour in water and bring to boil.
  2. Remove pot from heat, add salt and sugar, stir until dissolved and set aside until cooled.
  3. Then remaining ingredients except for boar, stir until mixed and pour the mixture into a large bag.
  4. Add boar, seal the bag and place in the refrigerator for 8 hours. 
  5. Plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  6. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 275 degrees F.
  7. In the meantime, remove boar from the marinade and bring to room temperature.
  8. Place boar on smoker rack, insert a meat thermometer, then shut with lid and set the timer to smoke for 4 hours or more until meat thermometer registers an internal temperature of 155 degrees F.
  9. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  10. When done, wrap boar in aluminum foil, let rest for 20 minutes and slice thinly to serve.

Smoked Veal

Servings: 8 Preparation time: 4 hours and 20 minutes; Cooking time: 3 hours;

Nutrition Value: Calories: 514 Cal, Carbs: 0 g, Fat: 22.6 g, Protein: 73 g, Fiber: 0 g.

Ingredients:
1-pound veal loin roast
3 oranges, zested
2 limes, zested
1 tablespoon chopped ginger
2 teaspoons chopped chilis
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup olive oil

Method:

  1. Rinse veal, pat dry with paper towels and place in a large plastic bag.
  2. Stir together remaining ingredients, add to venison, seal the bag, then turn it upside down to coat venison and place in the refrigerator for 4 hours.
  3. Plug in the smoker, fill its tray with hickory woodchips and water pan halfway through, and place dripping pan above the water pan.
  4. Then open the top vent, shut with lid and use temperature settings to preheat smoker at 220 degrees F.
  5. Place venison on smoker rack, insert a meat thermometer, then shut with lid and set the timer to smoke for 3 hours or more until meat thermometer registers an internal temperature of 165 degrees F.
  6. Check vent of smoker every hour and add more woodchips and water to maintain temperature and smoke.
  7. When done, wrap venison in aluminum foil for 15 minutes and then slice to serve.