Meat Hacks: The Best Way to Cook Pheasant?
Meat Hacks: The Best Way to Cook Pheasant?
Learn the Best Way to Cook Pheasant with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
As any hunting enthusiast knows cooking wild game presents a few more challenges than cooking a farm raised store bought cut of meat. These are animals that lived in the wild on different diets than what they are fed when raised on a farm. They tend to be a little tougher and can have a gamey taste to them this doesn’t mean that we should just accept that they will give us an inferior finished product though.
We’ve had some pheasant sitting in a freezer here for a while and today we are going to prepare and cook them a few different ways and see which one gives us the best results. We have 16 breasts so we are going to Smoke half of them and Sous Vide the other half. We are going to marinate a few of them overnight in butter flavored seasoning which has phosphates to increase the water holding capacity of the meat and then rub them with a few different seasonings. We are also going to marinade two of them with the Kentucky bourbon Spirited Sauce and two in the Smokey Habanero Chipotle sauce and then smoke and sous vide one of each and see which marinade and which cooking method we liked the best.
Now since this is pheasant we do need to get the internal temp up to 165° for food safety so we are going to set our sous vide for 165° and cook them for 4 hours. This will give us our lethality and make the meat nice and tender. For smoking we are going to smoke them at 225° until the internal temp is 165° which should take about 2 hours and we will smoke them over apple woodchips.
The ones we smoked came out tasty but very dry, this is pretty common when smoking pheasant. The ones that were smoked and marinated with phosphates did retain some extra juice but they were still more dry than I would normally prefer.
The Pheasant Breasts that we Sous Vide however were very tender and plump! The ones that we marinated with Phosphate definitely did retain some extra moisture but either way they were still great and far more tender (and tasty) than the smoked ones. Another unintended consequence of Sous Videing then was that some of the gamey taste seemed to go away.
All in all if you have a way to Sous Vide your Pheasant or other birds it is absolutely worth it!
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Jon I’m shocked that you didn’t lean on your upstate NY past and try Spiedie sauce. We marinate halves of any game birds for 24-48 hours just like chicken and grill over indirect heat, sear to finish. If you cube the breasts and skewer them, they would make a great sandwich. If you need a care package from the ROC, you know who to call…
AllanMoyer last edited by
@parksider I think Waltons should donate a saw of their choosing for us to do a review on or any of their products for an honest and
AllanMoyer last edited by
@allanmoyer I want to apologize my last post was meant as a joke but for some reason my LOL at the end did not show.
@allanmoyer Haha it’s all good Allan, I don’t even think we stock a Saw anymore, everything is special order these days but man are they useful to have when you need it!
@parksider A bit of an embarrassing fact is that I didn’t really eat wild game (other than venison jerky) when I was in upstate NY! It just wasn’t part of my culture at that point, moving down to Texas and now Kansas has fixed that but what is Spiedie Sauce?
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!