It’s nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last year's hunt, wraps them in bacon and cooked them up in the outdoor kitchen on our Yoder Smokers YS640.
WHAT YOU’LL LOVE
- Apple chipotle brine bath: Soaking the lean breasts for 45-60 minutes in Sweetwater Spice Apple Chipotle BBQ Bath adds moisture and a sweet, smoky seasoning.
- Rubbed and bacon-wrapped: A generous coat of Plowboys Yardbird Poultry Rub and a slice of bacon around each breast, pinned with a toothpick, bastes the lean meat as it cooks.
- Smoke first, then sear: About 30 minutes at 225°F builds smoke flavor, and moving the breasts to a Lodge 12" skillet set over the flame at 425°F crisps the bacon on both sides.
- Sweet potato purée and apple butter sauce: A smooth purée of sweet potato, milk, and butter, plus House of Q Apple Butter BBQ Sauce, balance the rich bacon and the lean game meat.
Bacon Wrapped Barbecue Pheasant Breasts
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
1 hour
Calories
985
Delight in the smoky, savory flavor of our one-of-a-kind Bacon Wrapped Pheasant recipe! These mouth-watering treats are made with Pheasant breast, wrapped in bacon and grilled. Experience the ultimate autumn grilling experience with this unique and delicious dish.
Ingredients
- 6 boneless pheasant breasts
-
Sweetwater Spice Apple Chipotle BBQ Bath
-
Plowboys BBQ Yardbird Poultry Rub
- 6 slices bacon
-
House of Q Apple Butter BBQ Sauce
- 1 sweet potato
- 1/4-1/2 cup whole milk
- 2 tbsp butter
- kosher salt, to taste
For the sweet potato purée:
Directions
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 Plowboys BBQ Yardbird Poultry 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.
Recipe Note
Recipe FAQ
Why brine the pheasant breasts?
Pheasant breast is very lean, so it dries out easily. A short brine adds moisture and seasoning. Discard the brine afterward, since it has touched raw poultry.
Why pat the breasts dry before seasoning?
Removing surface moisture helps the Yardbird rub stick and lets the bacon and meat brown.
Why wrap pheasant in bacon?
The bacon adds fat to a lean cut. As it renders, it bastes the breast, and it picks up smoke along the way.
What internal temperature should the pheasant reach?
Pheasant is poultry, so the USDA minimum is 165°F. Check the thickest part of each breast with an instant-read thermometer. These breasts are lean and cook quickly, so start checking early.
Why smoke first and then sear in a skillet?
The smoker stage cooks the breast gently and adds smoke flavor. The hot cast iron skillet then crisps the bacon, which a low-temperature smoke can't do.
What if the bacon gets too dark?
Lift the breasts out of the skillet and finish them in an indirect area of the grill, so they can keep cooking without scorching the bacon.
How should I handle wild game breasts?
Thaw frozen breasts in the refrigerator, and keep them cold until you're ready to cook. Look for and remove any shot fragments before brining.
How do I make the sweet potato purée?
Cook the sweet potato until soft, on the grill, in the microwave, or boiled. Scoop out the flesh and process it with butter, a little milk, and salt until smooth. Add more milk to thin it, and make it while the pheasant brines.
What can I use instead of pheasant?
Boneless chicken breasts work the same way. Cook them to 165°F, and they'll need a little longer than pheasant to cook through.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The pheasant and purée keep for about 3-4 days. Reheat until steaming hot, to 165°F.
How indoor-friendly is this recipe?
4 out of 5. A 225°F oven cooks the wrapped breasts, and a hot skillet on the stovetop crisps the bacon. You'd lose the smoke.
Recipe Highlights
Apple chipotle brine: Keeps the lean breast moist.
Bacon wrap: Bastes the meat and adds smoky richness.
Smoke, then sear: Cooks gently and crisps the bacon.
Sweet potato purée and apple butter sauce: Add creamy, sweet contrast.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.11 oz
- per serving
- Calories
- 985
- Carbs
- 10 grams
- Protein
- 89 grams
- Fat
- 63 grams
- Sodium
- 3280 milligrams
