Bacon Wrapped Barbecue Pheasant Breasts Recipe
For the sweet potato purée:
- 1 sweet potato
- 1/4-1/2 cup whole milk
- 2 tbsp butter
- kosher salt, to taste
Place the pheasant breasts in a zip top bag with the Sweetwater Spice Apple Chipotle BBQ Bath, prepared according to the directions on the bottle. Soak for 45-60 minutes.
Preheat your Yoder Smokers YS640 pellet grill to 225°F, set up for smoking/indirect grilling.
Remove the pheasant from the bag. Remove excess moisture on the surface with a paper towel. Season generously with Oakridge BBQ Game Bird and Chicken Rub. Wrap each breast with one slice of bacon. Pin in place with a toothpick.
Smoke the bacon wrapped pheasant on the second shelf until the internal temperature reaches 135°F, about 30 minutes. Remove the pheasant from the grill. Remove the top shelf and diffuser door (or entire diffuser), and place a Lodge 12” cast iron skillet over the flame. Close the door. Turn the temperature up to 425°F.
When the grill comes up to temperature (5-10 minutes), place the pheasant in the skillet to sear the bacon on both sides. Continue cooking until the internal temperature of the pheasant reaches 155°F-160°F. If the bacon is getting too dark, remove from the skillet and finish cooking in an indirect grilling area. Serve with sweet potato purée and House of Q Apple Butter BBQ Sauce.
To prepare the sweet potato purée, simply cook the sweet potato until soft (on the grill, in the microwave, boiled). Remove the flesh from the skin. Discard the skin. Place the flesh and remaining ingredients in a food processor. Process until smooth. Adjust consistency by adding more milk, if desired. Taste and adjust seasoning, as necessary.