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12 oz. pheasant breast, boneless
4 oz. honey brine
Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. Combine 4 oz. hickory chips and 2 oz. tea leaves; place in smoking pan. Heat to smoking. Place breast on rack over smoking chips. Cover; hot smoke for 4 minutes. Remove breast; finish in 400 degrees F oven for 6 to 8 minutes. Remove from oven; let cool. Refrigerate overnight. Slice into 8 portions.
4 oz. honey brine
Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. Combine 4 oz. hickory chips and 2 oz. tea leaves; place in smoking pan. Heat to smoking. Place breast on rack over smoking chips. Cover; hot smoke for 4 minutes. Remove breast; finish in 400 degrees F oven for 6 to 8 minutes. Remove from oven; let cool. Refrigerate overnight. Slice into 8 portions.
