Posted by Administrator on 3/6/2011
- 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.
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.
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.
Let rest for 7 minutes.
Slice and serve.