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Ингредиенты
- 3 x (2-lb) pheasants, quartered
- Â Â 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
Инструкции
- 1. Cut pheasant legs through the joints to separate drumsticks from thighs.
- Set drumsticks aside; bone and skin thighs and breasts. Chill remaining pheasant pcs and bones for another use.
- 2. 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.
- 3. 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.
- 4. 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.)
- 5. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 6 servings | |
| Calories 32 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 197mg | 8% |
| Potassium 39mg | 1% |
| Total Carbs 5.16g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.21g | 3% |
| Protein 0.1g | 0% |
