Traeger Kitchen
Smoked Ditch Chicken
Prep Time
15 Minutes
Cook Time
1 Hours
Effort
Pellets
Hickory
This recipe by Backcountry Hunters & Anglers is an invigorating flavored pheasant that’s seasoned with snappy flavors and hardwood Traeger smoke for a quick dinner or post-hunting feast.
Ingredients
Units of Measurement:
main
3 pheasant breasts or quarters
Traeger Blackened Saskatchewan Rub
3 Tablespoon Smoky Okie's Rooster Booster Poultry Seasoning
1 white onion
1 red bell pepper
4 Tablespoon olive oil
salt and pepper
1 Box Uncle Ben's Ready Rice Pilaf
Steps
1
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes2
Clean and rinse pheasant breasts and thighs; place in a large resealable bag.Ingredients
3 pheasant breasts or quarters
3
Add a liberal amount of Traeger Blackened Saskatchewan Rub and Rooster Booster. Shake vigorously and set aside.Ingredients
As Needed Traeger Blackened Saskatchewan Rub
3 Tablespoon Smoky Okie's Rooster Booster Poultry Seasoning
4
Slice the onions into thin sections. Quarter the peppers, removing the core.Ingredients
1 white onion
1 red bell pepper
5
Brush onions and peppers lightly with olive oil and lightly apply salt and pepper.Ingredients
4 Tablespoon olive oil
To Taste salt and pepper
6
Place the vegetables on tin foil on one side of the grill. Give the vegetables an ample head start on the pheasant (at least an hour), as pheasant is lean and will cook quickly.7
After allowing the vegetables to smoke for at least an hour, place the pheasant on the grill, keeping the grill at 275°F. Cook for 30 to 45 minutes. Remove the pheasant and vegetables from the grill and serve over a bed of rice pilaf. Enjoy!
Grill: 275 ˚FIngredients
1 Box Uncle Ben's Ready Rice Pilaf