After a great hunt in KS my brother who is a chef and I talked about how we would prepar our birds. As brothers do we got more and more elaborate as time went on. In my years of hunting I've come full circle with it. I used to be a limits guy... working hard and hunting longer to kill a limit. Then more of a quality guy picking out specific deer or selecting drakes over hen...shooting trophies. Now it's more about the time spent in the field. The people I share it with and how I choose to do it. Last I finally see the value of wild game. True organic food is a blessing. I like to take more time in caring for the meat and really glorify the animals by turning them into a special meal.
I got a green egg for Christmas. I decided I'd smoke some pheasant. First I brined them in apple juice salt, onion and garlic for a day. I was new at the using the egg and never got the temps high so I ended up smoking the birds with Hickory for 3hrs. The temp held around 220. Three hours later it was getting late so I dropped them on a gas grill on high heat to finish them off.
My wife thought the pheasant would be gross so I also smoked a rack of bb ribs along side of the pheasant.
Dinner was late so the pictures are not what they should be.
The ribs came off. They were so hot I covered them to let the steam a bit. Then I brought the pheasant in. My family loved the smell of them. My wife thought they looked tasty and wanted to try some. We ended up eating the pheasant and saving the ribs for another day..man they were good. I laid a few strips of bacon over them cause I was worried they would dry up but I really don't think they needed the bacon... they were amazing