I’ve been experimenting with smoking birds to find the best ways to keep the meat from drying out. Wild birds just don’t have the fat content of domesticated fowl which poses unique challenges when putting them over smoke for hours. I have yet to find the best method – basting, brining, adding a fat component while cooking. But at least all the smoking nets quantities of smokey meat for new recipes.
When smoked birds don’t turn out optimum, there are still tasty paths to redemption – and what’s not to like about smoked pheasant salad sliders?
These were whole birds skin on, smoked on cans and basted liberally with butter. Adding a fat and moisture component after cooking gave us two great versions of pheasant salad sliders.
Smoked Pheasant Salad Slider
Ingredients
- 1 Smoked Pheasant
- 1/3 cup Dried Apricots
- 1/3 cup Pecans
- 3 Green onions
- 2 Jalapeños
- 1/2 cup Mayonnaise
- Salt and Pepper
- Slider Rolls
Instructions
-
Remove meat from the smoked bird once cool and rough shop
-
Dice apricots, pecans, green onion and jalapeños.
-
Combine all ingredients and season with salt and pepper.
-
Spoon a liberal amount on fresh rolls and enjoy! Refrigerate overnight and it only gets better, great on crackers as an appetizer the following day.
Smoked Buffalo Pheasant Sliders
Ingredients
- 1 Smoked Pheasant
- 2 Stalks Celery
- 6 Cherry or Peppadew Peppers
- 1/3 cup Blue Cheese Dressing
- 1/4 cup Hot Sauce or Buffalo Sauce of choice
Instructions
-
Remove meat from the cooled, smoked bird and rough chop.
-
Dice the celery and peppers.
-
Combine all ingredients.
-
Spoon liberal amount on fresh rolls or crackers as an appetizer. Enjoy!
