Hot Smoked Pheasant Breasts - The Salt Box
Today we have a recipe for hot smoked pheasant breasts and to get maximum flavour and succulence from our pheasant we are going to be wet brining it.
Ingredients
- 1 litre water
- 75g sugar
- 100g salt
- 1 bay leaf
- 1/2 orange, sliced
- 2 allspice berries
- 8 juniper berries
- 10 peppercorns
- ½ bunch parsley stalks, roughly chopped
- ½ tsp caraway seeds
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