SMOKED PHEASANT / GUINEA FOWL

Recipe by Smokai

 

INGREDIENTS

  • Brace (Two) pheasants / Guinea fowl plucked and drawn.

 

BRINE

  • 250g sea salt non-iodised.
  • 350g cups soft brown sugar
  • 2 onions roughly chopped
  • 2 oranges roughly chopped
  • 75g grated fresh ginger
  • 5 crushed juniper berries
  • 4 chopped bay leaves
  • 1 bulb garlic halved
  •  3 litres apple juice

  • DIRECTIONS

    Combine all brine ingredients in a saucepan and bring to a boil. Allow to cool completely. Place your pheasant or Guinea Foul into a non reactive container covering completely with the brine mixture. Leave for refrigerated 24hrs in the marinade.

    Remove the birds from the marinade and air dry for 2 hrs.

    Hot smoke slowly at 110 Deg C. for three to four hours or until and internal temperature of 76Deg C is reached. Should be deliciously tender.


    WOOD SUGGESTIONS