Hot-Smoked Pheasant

Directions

1. 1
   Clean and truss the pheasants.
2. 2
   Combine all ingredients for brine solution (see recipe below).
3. 3
   Soak pheasants in brine for 24 hours.
4. 4
   Prepare smokehouse (see directions).
5. 5
   Pat each pheasant dry and brush with oil.
6. 6
   Sprinkle liberally with paprika and, using a brush, spread it over the birds to give them an even color.
7. 7
   Place on rack in smokehouse at 200 degrees and maintain the heat in a range of 180 to 200 degrees for about six hours.
8. 8
   Raise temperature in smokehouse to 220 to 240 degrees for one hour.
9. 9
   Remove and allow to cool.
10. 10
    Serve chilled with freshly squeezed lemon juice or accompanied by cranberry sauce.