Brined Pheasant Legs Recipe
Prepare your pheasant harvest into a post-hunting feast. ERLEBNISWELT-FLIEGENFISCHEN Grilling Expert Jeremy uses a brine to prepare the pheasant legs, smothers them in cream of chicken to give them flavor, and tops them off with the signature Traeger smoke. Every upland pheasant hunter should give this recipe a shot!
3.5 hrs.
20 mins.
3 hrs.
10
Many times pheasant legs go to waste, but with this recipe you’ll be asked to make them again and again. Just be sure to think ahead as you need to let these pheasant legs marinate between 24 and 48 hours before placing them on the smoker.
Ingredients
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- 6—10 pheasant legs
- Hi Mountain Game Bird & Poultry Brine Mix
- 1 gallon ice cold water
- Cream of chicken soup
Tools
Instructions
Day 1:
- In a bowl, mix up 1 gallon of cold water with the brine mixture and whisk together making sure there are no chunks of seasoning.
- Place the pheasant legs into the brine making sure they are all covered. Place in the fridge overnight between 24 and 48 hours.
Day 2:
- Start your grill at 225° F super smoke and let the legs cook for 2 hours.
- After 2 hours, place all of the legs into the tin pan with the cream of chicken soup on top and cover with foil.
- Cook until internal temperature reaches 200° F or until you can tell the meat has broken down.
- Pull off the smoker, let rest, and enjoy!