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Pheasant Smoked on Hay


Photo by Mike Erb

Smoking on hay may sound exotic, but this is a simple technique that infuses game birds like grouse and pheasant with a heady, grassy aroma.

Recipe courtesy of Jesse Vergen, Saint John Ale House, Saint John, N.B.


  • 2 pheasant breasts
  • 8 slices of bacon
  • one handful of clean hay
  • sea salt and cracked black pepper


  1. Slice pheasant breasts into 4 slices each, season with salt and pepper.
  2. Preheat a BBQ to 370°F (190°C). Meanwhile, wrap pheasant pieces in bacon.
  3. Place hay on a large cast iron griddle or pan set on the BBQ. Put pheasant pieces on hay, close lid and cook for 25 minutes, or until cooked through.
  4. Serve with pickled red onions or your favourite chutney. Serves 2.

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