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.
Pheasant Smoked on HayDecember 2, 2015 Print
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
- Slice pheasant breasts into 4 slices each, season with salt and pepper.
- Preheat a BBQ to 370°F (190°C). Meanwhile, wrap pheasant pieces in bacon.
- 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.
- Serve with pickled red onions or your favourite chutney. Serves 2.
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