Right around when school starts, pheasant season does too. They go great together, as the white poultry can be transformed into mouth-watering snacks for the kids to take to school. Another bonus? Your kid can boast about how cool their parents are for harvesting their own meat.
Smoked pheasant can be glazed with syrups or honey and seasoned with black pepper or jalapeño. Brining the birds first adds flavour and tenderness and is thankfully an easy process.
Pheasant plucked and smoked whole always holds more moisture, with the fat under the skin rendering to provide even more flavour. If birds are skinned, you can remove the legs and thighs as one piece and fillet each breast off the bone.