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Drunken BBQ Pheasant with Apple Slaw

I recently had a good friend commit suicide and I'm still in disbelief. It's hard to understand why someone would make that choice. They always seemed to be a positive person, in fact, I remember anytime you said something negative, their automatic response would be ... Not with that attitude! It's been a while since I had talked to them, I knew they had some issues with depression, but I didn't think they'd take their own life.

I had moved from Louisiana to Tennessee, to work for my dad's business. I didn't know anybody here, but my brother had told me about the local pool hall. It wasn't long before this became my daily hangout. There were a few other regulars, including my friend, and we all quickly became good friends. We spent a lot of time playing 8 ball and 9 ball, we'd pay ten cents a game and this old man named 'Hoop', would come rack the balls for you. We'd occasionally play snooker or dominoes with the old men who had made the place their second home as well. Our pool hall was a long, narrow building with just enough room for one row of eight pool tables to run down the middle of the room. When you walked in, you had to walk through a thick wall of smoke, it would take you a while to adjust to the smokey atmosphere.

I remember one day we were all playing in a monthly pool tournament, winner always walked away with a new pool stick and some money. Since we were in the tournament, we couldn't leave to get ourselves any food, so someone offered to get food for us. We ordered a few BBQ sandwiches and about 20 minutes later the sandwiches arrived. I love BBQ sandwiches, growing up, it was literally a treat we'd have anytime we came to Tennessee to visit the grandparents. I quickly unwrapped mine and took a huge bite ... but felt this strange liquid running down my chin. I looked down at my sandwich and noticed that my BBQ sandwich was covered with Cole Slaw!! I quickly ran to the trash and spit it out. The whole pool hall was laughing as I gaged and gaged over the trash can. I hate Cole slaw!! I was in complete shock and thought someone had played a prank on me ... I didn't realize that Cole Slaw on a BBQ sandwich is how they normally come in Tennessee. You have to request it without Slaw? I guess my parents just shielded me from that growing up, because we always just had meat and BBQ sauce on a bun. It took me a while to recovery from that, I still gag just thinking about it.

I thought I'd try to recreate that pool hall BBQ sandwich in honor my pool hall friend. At first, I tried to make this is a crock pot, but wasn't happy with the results and being as I'm in Tennessee, I knew I had to try to get this BBQ sandwich right. So, I decided to smoke my own Pheasants. This is my Drunken BBQ Sandwich, with a no mayo Apple Slaw and instead of using Pork, Im using Pheasant. This is not the gross pool hall slaw, this Apple Slaw is dang good and can be eaten by itself, which my wife literally did. It adds a nice surprise to this traditional BBQ sandwich.

Ingredients

Pheasant Brine

BBQ Seasoning/Rub

BBQ Sauce

Apple slaw

Slaw Dressing

Smoked Pheasant

Potato chips

Jack and Cherry Coke

Instructions

Brine Pheasant

Step #1 Combine water and other brining ingredients on stove, bring to a boil, reduce to simmer for 15 minutes. Allow to cool to room temperature. Add bird to brine and allow to soak 4-6 hours in the refrigerator.

Step #2 Remove bird and pat dry. Place in refrigerator for another hour.

BBQ Seasoning

Step #1 While the bird brines, combine the ingredients to make the BBQ Seasoning. Measure out Brown Sugar, Smoked Paprika, Chili Powder, Garlic Powder, Salt, Black Pepper and Cayenne into a small mason jar. Secure the lid and give it a good shake.

BBQ Sauce

Step #1 Next lets start on our BBQ Sauce. Combine Coke, Jack Daniels, Ketchup, Light and Dark Brown Sugar, Vinegar, Liquid Smoke, Molasses and Worcestershire Sauce in a sauce pan.

Step #2 Add in the BBQ Seasoning.

Step #3 Set heat on medium heat and allow to reach a bowl, then reduce to a simmer for 20 minutes.

Step #4 If your sauce needs to thickening, mix 1 tablespoon of corn starch which 1/4 cup of cold water, using a whisk to combine then add to BBQ Sauce. Turn heat back up until it reaches a boil, then turn off heat.

Step #5 You should end up with a thick sauce.

Apple slaw

Step #1 Prepare the ingredients by washing all your vegetables.

Step #2 Cut your apples into match stick sized pieces

Step #3 Cut your carrots into match stick sized pieces.

Step #4 Cut your jalapenos into match stick sized pieces.

Step #5 Chop your Cilantro

Step #6 Cut your Green Onions on a diagonal.

Step #7 Chop your purple cabbage, then add everything to a mixing bowl and sprinkle with salt. Squeeze juice form one lime into bowl, this will help keep the apples from turning brown.

Step #8 Combine Apple Cider Vinegar, Olive Oil, Maple Syrup and a pinch of salt in a small bowl, whisking to combine.

Step #9 Pour dressing into slaw, using thongs to combine, place in refrigerator while preparing the rest of the meal.

Smoked Pheasant

Step #1 Soak wood chips for at least 30 minutes. Remove birds from fridge, spray outside of birds with cooking spray, sprinkle all over with salt, including the cavity, then liberally coat with BBQ seasoning/rub

Step #2 Set smoker to 225 and place birds in smoker.

Step #3 Allow to smoke for 3-4 hours, until temperature reach 155-160

Step #4 Remove birds and allow to cool for 15 minutes on the counter

Step #5 Shred the meat form the birds. You can save the carcass to make a pheasant stock with later.

Step #6 Melt 2 tbsp of butter in microwave on low power. Brush melted butter on inside of buns. Set broiler on oven to hi and place buns on cooking sheet. Place in oven to allow to brown for a few minutes. Using thongs, add cooked Shredded Pheasant Breast to toasted bun. Drizzle with some of your BBQ Sauce and sprinkle of BBQ seasoning. Top with apple slaw and serve.

Potato chips

Step #1 Preheat oven to 400 degrees. Place Dutch oven on stove will fill with a couple of inches of oil. Set heat to medium high. Monitor temperature and allow to reach a steady 300 degrees

Step #2 While the oil is getting hot. Wash the potato's, then using a mandilion, slice the potatoes into 1/8-inch-thick slices

Step #3 Fill a bowl with cold water. Add potatoes and a couple handfuls of salt to the bowl. Allow to soak for 15 minutes. The water should start to turn brownish as the potatoes release their starch. Dump the scratchy water into the sink, then replace with more clean cold water. This time, use your hands to stir the potatoes slices around in the water, water should start to turn brownish again. Once water is brownish again, dump, rinse and repeat ... until the water is mostly clear. Once the potatoes water looks clear, add a couple tablespoons of white distilled vinegar and allow to set another 20 minutes.

Step #4 After 20 minutes remove the potatoes slices to a wire rack and press dry with water towels.

Step #5 Once dry. Add a small batch of the potato slices to hot oil. Allow to cook for 5-10 minutes, until they start to brown.

Step #6 Remove to a cooking sheet, lined with paper towels, and sprinkle with salt. Repeat until all your potato chips are fried.

Step #7 Sprinkle with salt and any additional season, remove the paper towels, then place cooking sheet in oven for 5-10 minute's to finish cooking.

Step #8 Serve with a side of your BBQ sauce for dipping.

Jack and Cherry Coke

Step #1 Fill a highball glass with ice. Pour in 8 oz of Coke and 1.5 oz of Jack Daniels. Add a splash of Geraldine and a Maraschino Cherry. Take one lime wedge and rub it around the rim of the glass.

Recipe Card

Drunken BBQ Pheasant with Apple Slaw

Written by Jeff Davis Visit : Visit authors website

View Printable Page

Prep Time: 30 min - Cook Time: 4 hours

Ingredients

Pheasant Brine

8 cup(s) Water

1/2 cup(s) Kosher Salt

1/2 cup(s) Brown Sugar

3 Bay Leaves

1 tbsp Whole Black Pepper Corns

BBQ Seasoning/Rub

4 tbsp Brown Sugar

2 tbsp Smoked Paprika

2 tbsp Chili Powder

1 tbsp Kosher Salt

1 tbsp Garlic Powder

1/2 tbsp Black Pepper

1/2 tsp Cayenne Pepper

BBQ Sauce

12 oz Coke

4 oz Tennessee Whisky, Jack Daniels

1 cup(s) Ketchup

1/3 cup(s) Dark Brown Sugar

1/3 cup(s) Light Brown Sugar

2 tbsp Apple Cider Vinegar

1 1/2 tbsp Worcestershire Sauce

1 tbsp Molasses

1 tbsp BBQ Seasoning

1/2 tsp Liquid Smoke

1 tbsp Corn Starch

1/4 cup(s) Cold Water

Apple slaw

1 Granny Smith Apple

1 1/2 cup(s) Purple Cabbage

1 Whole Carrot

2 Green Onions

1 Jalapeno

1 cup(s) Fresh Cilantro

1 Juice from Lime

Salt

Slaw Dressing

1 tbsp Apple Cider Vinegar

1 tbsp Olive Oil

1 tbsp Maple Syrup

Salt

Smoked Pheasant

1 Whole Pheasant

2 tbsp Butter

Hamburger Buns

BBQ Seasoning

BBQ Sauce

Apple Slaw

Cooking Spray

Potato chips

5 Whole Russet Potatoes

Canola Oil

White Distilled Vinegar

Jack and Cherry Coke

Salt

1.5 oz Tennessee Whisky, Jack Daniels

8 oz Coca Cola

1 Lime Wedge

1 Maraschino Cherry

1 Splash of Geraldine

Instructions

Brine Pheasant

Step #1 - Combine water and other brining ingredients on stove, bring to a boil, reduce to simmer for 15 minutes. Allow to cool to room temperature. Add bird to brine and allow to soak 4-6 hours in the refrigerator.

Step #2 - Remove bird and pat dry. Place in refrigerator for another hour.

BBQ Seasoning

Step #1 - While the bird brines, combine the ingredients to make the BBQ Seasoning. Measure out Brown Sugar, Smoked Paprika, Chili Powder, Garlic Powder, Salt, Black Pepper and Cayenne into a small mason jar. Secure the lid and give it a good shake.

BBQ Sauce

Step #1 - Next lets start on our BBQ Sauce. Combine Coke, Jack Daniels, Ketchup, Light and Dark Brown Sugar, Vinegar, Liquid Smoke, Molasses and Worcestershire Sauce in a sauce pan.

Step #2 - Add in the BBQ Seasoning.

Step #3 - Set heat on medium heat and allow to reach a bowl, then reduce to a simmer for 20 minutes.

Step #4 - If your sauce needs to thickening, mix 1 tablespoon of corn starch which 1/4 cup of cold water, using a whisk to combine then add to BBQ Sauce. Turn heat back up until it reaches a boil, then turn off heat.

Step #5 - You should end up with a thick sauce.

Apple slaw

Step #1 - Prepare the ingredients by washing all your vegetables.

Step #2 - Cut your apples into match stick sized pieces

Step #3 - Cut your carrots into match stick sized pieces.

Step #4 - Cut your jalapenos into match stick sized pieces.

Step #5 - Chop your Cilantro

Step #6 - Cut your Green Onions on a diagonal.

Step #7 - Chop your purple cabbage, then add everything to a mixing bowl and sprinkle with salt. Squeeze juice form one lime into bowl, this will help keep the apples from turning brown.

Step #8 - Combine Apple Cider Vinegar, Olive Oil, Maple Syrup and a pinch of salt in a small bowl, whisking to combine.

Step #9 - Pour dressing into slaw, using thongs to combine, place in refrigerator while preparing the rest of the meal.

Smoked Pheasant

Step #1 - Soak wood chips for at least 30 minutes. Remove birds from fridge, spray outside of birds with cooking spray, sprinkle all over with salt, including the cavity, then liberally coat with BBQ seasoning/rub

Step #2 - Set smoker to 225 and place birds in smoker.

Step #3 - Allow to smoke for 3-4 hours, until temperature reach 155-160

Step #4 - Remove birds and allow to cool for 15 minutes on the counter

Step #5 - Shred the meat form the birds. You can save the carcass to make a pheasant stock with later.

Step #6 - Melt 2 tbsp of butter in microwave on low power. Brush melted butter on inside of buns. Set broiler on oven to hi and place buns on cooking sheet. Place in oven to allow to brown for a few minutes. Using thongs, add cooked Shredded Pheasant Breast to toasted bun. Drizzle with some of your BBQ Sauce and sprinkle of BBQ seasoning. Top with apple slaw and serve.

Potato chips

Step #1 - Preheat oven to 400 degrees. Place Dutch oven on stove will fill with a couple of inches of oil. Set heat to medium high. Monitor temperature and allow to reach a steady 300 degrees

Step #2 - While the oil is getting hot. Wash the potato's, then using a mandilion, slice the potatoes into 1/8-inch-thick slices

Step #3 - Fill a bowl with cold water. Add potatoes and a couple handfuls of salt to the bowl. Allow to soak for 15 minutes. The water should start to turn brownish as the potatoes release their starch. Dump the scratchy water into the sink, then replace with more clean cold water. This time, use your hands to stir the potatoes slices around in the water, water should start to turn brownish again. Once water is brownish again, dump, rinse and repeat ... until the water is mostly clear. Once the potatoes water looks clear, add a couple tablespoons of white distilled vinegar and allow to set another 20 minutes.

Step #4 - After 20 minutes remove the potatoes slices to a wire rack and press dry with water towels.

Step #5 - Once dry. Add a small batch of the potato slices to hot oil. Allow to cook for 5-10 minutes, until they start to brown.

Step #6 - Remove to a cooking sheet, lined with paper towels, and sprinkle with salt. Repeat until all your potato chips are fried.

Step #7 - Sprinkle with salt and any additional season, remove the paper towels, then place cooking sheet in oven for 5-10 minute's to finish cooking.

Step #8 - Serve with a side of your BBQ sauce for dipping.

Jack and Cherry Coke

Step #1 - Fill a highball glass with ice. Pour in 8 oz of Coke and 1.5 oz of Jack Daniels. Add a splash of Geraldine and a Maraschino Cherry. Take one lime wedge and rub it around the rim of the glass.

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.