Smoked Wild Pheasant

Directions

1. 1
   In a large non-metallic container combine sugar and salt with enough water to cover bird.
2. 2
   Add bird and let bird set in brine for 24 hours.
3. 3
   Drain.
4. 4
   Let bird air dry on paper towels for 1 hour while preparing smoker.
5. 5
   Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions).
6. 6
   ***If air is cool it may take longer for bird to be cooked through***.
7. 7
   Test for doneness by moving bird's leg--the bird's legs will move freely when done.