Pheasant En Croute

Pheasant En Croute is a terrific appetizer or can be served with mixed greens as a light lunch.  Basically, it’s chunks of smoked pheasant breast and gouda cheese in a puffed pastry!  You can watch the whole process in Right Outside S3 E4.

Step One:  Brine the Pheasant before smoking

Add 1 cup table salt and 1 1/2 cups white sugar to 2 quarts of water.  Heat until all the ingredients are dissolved then set aside to cool.
Arrange pheasant breasts in a plastic or glass container and cover with brine.  Refrigerate over night.

Step Two:  Smoke the Pheasant

Using an apple or other fruit wood, smoke the pheasant for about two hours or until the internal temperature reaches 155 to 160 degrees.  Be careful not to over cook or over smoke.  If the pheasant requires more than two hours to reach temperature, stop the smoke treatment and simply continue to slow cook in your smoker.

Step Three:  Fill the pastry

Once you have finished smoking the pheasant, slice it thick (1/8 inch or so) using a tranche cut in order to leave more smoky surface area.  Then cut the slices so you have 1/2 inch long pieces.  Cut the gouda cheese in the same manner so you have 1/2 inch to 1/4 inch cubes.  Lay a triangle of Pillsbury Grand Crescent Roll dough in each cup of a muffin pan and add 2 parts pheasant to 1 part cheese.  Pinch the top so the mixture is encased in pastry.

Bake at 350 degrees for 15 minutes or until the top of the pastry is golden brown.

Serve warm and enjoy!

Smoked Wild Turkey Sandwich

This is a great recipe for smoked wild turkey breast (as well as one from the Giant Eagle).  Slice it thin and enjoy!

The Brine

1 Gallon of Apple Juice
1 Cup Morton’s Pickling Salt
3/4 Cup White Sugar
1/2 Cup Honey
1/4 Cup Brown Sugar

Combine all of the ingredients in the order listed in an oven bag (in a pot) and stir thoroughly.  Add the turkey breasts and refrigerate for 12-24 hours.  A few hours before cooking, remove the breasts from the brine, pat dry and leave uncovered in the refrigerator for 4 to 8 hours until a nice patina has formed.

Heat your smoker up to 225 degrees and remove the breasts from the refrigerator so they can begin to warm up.  Transfer the turkey breasts into foil containers and put them in the smoker.  Use a mild smoke (I prefer Apple) for 2 hours then continue to cook for another 2 or 3 hours until the internal temperature reaches 165 degrees.

Remove from the smoker and slice on a deli slicer or by hand using a tranche cut (angled cut).  Serve on a soft bun with provolone cheese and your favorite fixings!

Venison Bourguignon

A few folks have asked us to post the more complex recipes used in our show to the BBO Blog.  Since we aim to please, here is the first of (hopefully) many recipes we have tried and deemed “BBO Approved”!

Below is the recipe we used in S3 E2 for Venison Bourguignon:


3 T Olive Oil
8 oz Chopped Bacon
3 lbs Venison (cubed)
2 lbs Carrots (chunked)
2 Onions (rough chopped)
6 Garlic Cloves
1 lb Crimini Mushrooms (sliced)
1/2 cup Blackberry Brandy
1 bottle Merlot
2 cups Beef Stock
2 T Tomato Paste
1 Bouquet Garni (Rosemary, Sage and Bay Leaves)
4 T Butter
1/2 cup Flour
Salt & Pepper
3 lbs Small Yukon Gold Potatoes


  1. Saute bacon until crisp.  Remove bacon, leaving drippings in the pot.
  2. Using the same pot, lightly salt and pepper the venison then brown the meat on all sides.  Remove and leave drippings in the pot.
  3. Add onions, carrots and garlic to the pot.  Cook until the onions are soft (normally about 5 to 7 minutes).  Once the onions are soft, add the Crimini mushrooms and cook for another 5 to 10 minutes.
  4. Once the mushrooms are cooked, add the tomato paste, blackberry brandy, merlot and beef stock and bring to a boil.  When the stock is well blended, add salt & pepper to taste and insert the Bouquet Garni.  Lower the temperature and simmer for 3 hours.
  5. To make the potatoes, lay them out on a baking sheet, drizzle with olive oil and lightly salt.  Roast for 30 to 45 minutes (depending on size) turning over once half way through cooking.
  6. To thicken the sauce, make a roux by combining 4 T butter with 1/2 cup flour and mash into a paste.  Slowly add the roux to the sauce when the venison is tender.
  7. To serve, ladle the Venison Bourguignon over whole potatoes and enjoy!