That right it’s food time and this recipe is simple and easy to make. I am a huge fan of bacon wrapped whatever and bacon wrapped pheasant breasts is at the top of the list. If you get the opportunity to get some pheasant breasts from a hunter or if you get them while hunting, then this is the recipe to try.

Ingredients:

5-10 Pheasant breasts

Thick Sliced Bacon

Hardcore Carnivore (Red) Seasoning Or Seasoning of your choice

Toothpicks 

Instructions:

1. Preheat your smoker to 225 degrees. I use a Pitt Boss Combo smoker. I love it.
2. Season the pheasant breast with your favorite seasoning, I prefer Hardcore Carnivore (Red) for this recipe.
3. Wrap each pheasant breast with a slice of bacon and secure it with the toothpicks. (Pro-Tip: 1 breast can make 3 if you slice them twice. Also with thick bacon if sliced in half will be the perfect size to wrap the breast.  So 10 breasts would actually make 30 pieces)
4. Place each piece on the smoker rack.
5. Smoke the pheasant at 225 F for about 2-3 hours or until the internal temperature reaches 165 degrees. As the bacon crisps up this will help determine how much time you actually have left. So watch the bacon.
6. If you want to add BBQ sauce, baste during the last hours. I prefer Dinosaur BBQ. It is unbelievable!
7. Once cooked, remove from the smoker and let it rest for a few minutes before serving.

Enjoy this appetizer! Always a favorite before big games!

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