---------- Recipe via Meal-Master (tm) v8.03
       Title: Smoked pheasant - country living holidays
  Categories: Holiday, Main dish, Poultry
       Yield: 6 servings
       3    2-lb pheasants, quartered
            Hickory or applewood chips
            -or chunks for smoking
       2 tb Whiskey or water
     1/2 ts Salt
     1/2 ts Sugar
            Apple Barbecue Sauce (opt.,
            -recipe follows)
   1. Cut pheasant legs through the joints to separate drumsticks from thighs.
   Set drumsticks aside; bone and skin thighs and breasts. Refrigerate
   remaining pheasant pieces and bones for another use.
   2. Place wood in smoker and ignite following manufacturer’s directions. Or,
   place a layer of wood in the bottom of an aluminum-foll-lined shallow
   roasting pan, place rack over wood in roasting pan.
   3. Arrange boned pheasant thighs and breasts and the drumsticks on rack in
   smoker or roasting pan. Brush with whiskey. Sprinkle with salt and sugar.
   4. If using smoker, smoke pheasant 12 to 15 minutes or until cooked
   through. If using roasting pan, cover very tightly with lid or aluminum
   foil. Place over 2 burners of range, Heat over medium-high heat until smoke
   is produced. Lower heat and smoke pheasant 15 minutes. Turn off heat; allow
   pheasant to stand 5 minutes before cover is removed. (If using roasting pan
   on electric range, shake pan occasionally so wood burns evenly.)
   5. Serve with Apple Barbecue Sauce, if desired.
   Apple Barbecue Sauce: In a heavy 1-quart saucepan, combine 1 C applesauce,
   1/4 C firmly packed light-brown sugar, 2 T cider vinegar, 1/2 t chili
   powder, and 1/4 t ground cloves. Heat to boiling over high heat; reduce
   heat to low and cook, stirring constantly, 2 minutes. Country Living
   Holidays/92  Scanned & fixed by Di Pahl & <gg>