oven smoked pheasant

How To Make oven smoked pheasant

• 1

  Brown sausage in a small skillet over medium heat, stirring occasionally.
• 2

  Drain well.
• 3

  Rinse pheasant with cold water; pat dry.
• 4

  Combine sausage, apple, and next 5 ingredients; spoon mixture into cavity.
• 5

  If excess skin is intact, close cavity with skewers and truss with heavy cord.
• 6

  Place pheasant, breast side down, on a rack in a roasting pan.
• 7

  Cover with aluminum foil.
• 8

  Bake at 325 degrees for 30 minutes.
• 9

  Turn pheasant breast side up.
• 10

  Combine butter and liquid smoke; brush over pheasant.
• 11

  Bake, uncovered, for 1 hour or until meat thermometer registers 180 degrees.
• 12

  Baste with butter mixture every 15 minutes.
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