Here you go, you pheasant pluckers!!

Smoked Pheasant...

Found this recette on the web...have not tried it yet but I intend to...

1 pheasant, cleaned with skin
1 cup salt
1 cup sugar
Enough water to cover the bird


In a large non-metalic container combine sugar and salt with water to dissolve the salt and sugar. Add the bird and top up the water so that it covers the bird. Leave in the brine for 24 hours. Weigh down with a plate if necessary.

Drain. Leave the bird on kitchen paper towels to dry while you organise the smoker. Smoke for 6 hours. If air is cool it may take longer for bird to be cooked through. When the legs move easily it is done.

We expect some photographic testimony in the fullness of time EeeBees.

Yes, indeed, Rushy!! Was just thinking...the recette does not say how to have bird, i.e trussed but I think I would spatchcock it...