Smoked Breast of Pheasant

Recipes Ingredients:

12 oz. pheasant breast, boneless
4 oz. honey brine

Recipe Instructions:

Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. Combine 4 oz. hickory chips and 2 oz. Tea leaves; place in smoking pan. Heat to smoking. Place breast on rack over smoking chips. Cover; Hot smoke for 4 minutes. Remove breast; finish in 400 degrees F Oven for 6 to 8 minutes. Remove from oven; let cool. Refrigerate overnight. Slice into 8 portions.