Pheasant with Apple Sauce
May 1, 2019
Ingredients
- 3 2-lb pheasants
- quartered
- 2 tablespoons whiskey or water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- ***APPLE BARBECUE SAUCE***
- 1 cup applesauce
- 1/4 cup firmly packed light-brown sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cloves
Directions
- Step 1 Cut pheasant legs through the joints to separate drumsticks from thighs.
- Step 2 Set drumsticks aside
- Step 3 bone and skin thighs and breasts.
- Step 4 Refrigerate remaining pheasant pieces and bones for another use.
- Step 5 Prepare smoker using fuel of your choice with mild flavor wood chips/chunks. Arrange boned pheasant thighs and breasts and the drumsticks on rack in smoker or roasting pan. Brush with whiskey.
- Step 6 Sprinkle with salt and sugar. Smoke pheasant until done, 170F in deepest part of breast meat. When measuring temperature, do not hit the bone with the thermometer probe tip.
- Step 7 DO NOT OVERCOOK. Meat will be dry. Serve with Apple Barbecue Sauce, if desired.
- Step 8 APPLE BARBEQUE SAUCE: In a heavy 1-quart saucepan, combine.
- Step 9 Heat to boiling over high heat
- Step 10 reduce heat to low and cook, stirring constantly, 2 minutes.