Stove Top Smoker Chinese Smoked Breast of Pheasant |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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This recipe comes from Patrick Rand, a noted chef and wild game-cooking expert. This recipe, while written for pheasant, will also work well on chicken or duck breast. From the Cameron Cooking Guide, and intended to be prepared using a stove top smoker. Ingredients:
4 skinless boneless pheasant breast halves |
4 tablespoons sesame oil |
2 cups soy sauce |
4 tablespoons sherry wine |
3 tablespoons chopped gingerroot |
2 tablespoons chopped garlic |
2 tablespoons hot chili oil |
3 green onions, flattened and chopped |
1 tablespoon cherry wood chips |
2 tablespoons brown sugar |
Directions:
1. Coat breasts in sesame oil and set aside.
2. Mix the marinade ingredients in a large bowl and then add the breasts to the marinade, and refrigerate for 2 or 3 hours.
3. Remove meat from marinade, brushing off any pieces of the chopped garlic, ginger or onion.
4. Smoke on medium heat for about 25 minutes using cherry wood chips.
5. While meat is smoking, strain the onions, ginger and garlic from the marinade.
6. Pour marinade into a small saucepan, and add the brown sugar.
7. Bring to a boil, and reduce by a quarter. The sauce can be used to baste or as an accompaniment to the finished meat. both the sauce and the meat can be served either hot or cold.
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