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Posted by Administrator on 3/6/2011 to Recipes
Ingredients:

  • 3 cups of Cabernet Sauvignon
  • 1 Tbs. Thyme
  • 1 Tbs. Sage
  • 1 Tbs. Black Pepper
  • 1 Tbs. Garlic Salt
  • 1/4 cup of Grape Seed Oil
  • 1/3 cup of red wine vinegar
  • Juice of 1 Lemon



Mix all the ingredients together to create the marinade.

Pheasant Marinade


Place Pheasant and marinade in 1 gallon Ziploc bag.



Marinate for 24 hrs in the refrigerator.



I used Cabernet Sauvignon soaked oak cubes for smoke wood. I placed the business card next to them so you could understand how large they are.

Cabernet Sauvignon soaked oak cubes

Use leftover marinade to baste the Pheasant while it is cooking. Make sure you cook the bird for at least another 15 minutes after your last basting.

Remove from the smoker once the internal temperature hits 165 F.

Smoked Pheasant

Let rest for 7 minutes.

Slice and serve.

Smoked Pheasant
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