INGREDIENTS

INSTRUCTIONS

APPLE BARBECUE SAUCE
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Mon, 12 Feb 1996 16:16:12 -0500
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>
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.
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