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Receta Smoked Pheasant Country Living Holiday
by Global Cookbook

Smoked Pheasant Country Living Holiday
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Ingredientes

  • 3 x (2-lb) pheasants, quartered
  •     Hickory or possibly applewood chips or possibly chunks for smoking
  • 2 Tbsp. Whiskey or possibly water
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 c. Applesauce
  • 1/4 c. Firmly packed light-brown sugar
  • 2 Tbsp. Cider vinegar
  • 1/2 tsp Chili pwdr
  • 1/4 tsp Grnd cloves

Direcciones

  1. Cut pheasant legs through the joints to separate drumsticks from thighs.
  2. Set drumsticks aside; bone and skin thighs and breasts. Chill remaining pheasant pcs and bones for another use.
  3. Place wood in smoker and ignite following manufacturer's directions. Or possibly, place a layer of wood in the bottom of an aluminum-foll-lined shallow roasting pan, place rack over wood in roasting pan.
  4. Arrange boned pheasant thighs and breasts and the drumsticks on rack in smoker or possibly roasting pan. Brush with whiskey. Sprinkle with salt and sugar.
  5. If using smoker, smoke pheasant 12 to 15 min or possibly till cooked through. If using roasting pan, cover very tightly with lid or possibly aluminum foil. Place over 2 burners of range, Heat over medium-high heat till smoke is produced. Lower heat and smoke pheasant 15 min. Turn off heat; allow pheasant to stand 5 min before cover is removed. (If using roasting pan on electric range, shake pan occasionally so wood burns proportionately.)
  6. Serve with Apple Barbecue Sauce, if you like. Apple Barbecue Sauce: In a heavy 1-qt saucepan, combine 1 C applesauce, 1/4 C firmly packed light-brown sugar, 2 Tablespoons cider vinegar, 1/2 t chili pwdr, and 1/4 t grnd cloves. Heat to boiling over high heat; reduce heat to low and cook, stirring constantly, 2 min.