Game Birds

[theeaterofshades]

Anyone have recipes for Duck/Goose/Pheasant?  What wood, brining mix, etc?

 

[NDKoze]

All lend themselves to drying out. So, I usually make jerky out of mine. Goose might be the exception if you have a whole goose. I don't goose hunt, but my kid does and I have been telling him for the past year that I want a whole one. But up until now, he usually only brings home the breasts.

I will say that they make awesome jerky because there is little sinew that can be hard to chew. It absorbs the spices and cure very well.

Here is a link to a thread that I recently did:
http://smokinitforums.com/index.php?topic=2326.0

If you don't like the jerky idea, I would recommend brining and then wrapping in bacon similar to what you could do with boneless/skinless chicken breasts.

 

[SuperDave]

Pheasants are kind of my thing and smoking is the only sure way to end up with a moist one IMO.  I marinate in a soy sauce, apple juice, brown sugar and garlic over night. Split the bird down the back and smoke breast up.  With the heat up, they should take under 2 hours to be done. 

 

[allmann]

Dave do you do skin on or off? I find its tough to keep the skin on while plucking. Would wrapped in bacon yield the same results?

I know its an old post. I will try it both ways, if I don't get a response.

 

[BedouinBob]

Kevin, sounds like you need a side by side comparison test to me.... 

 

[allmann]

thats what I was thinking too

 

[SuperDave]

Kevin,
If you go with bacon, use a very thin cut so that you get some smoke absorption.  The club that I go to picks my birds and does a fantastic job so the skin is still intact. 

 

[allmann]

good idea I will be trying it 1st week in Nov