Stove Top Smoker Chinese Smoked Breast of Pheasant

Ingredients

• 4 skinless boneless pheasant breast halves
• 4 tablespoons sesame oil

Marinade

• 2 cups soy sauce
• 4 tablespoons sherry wine
• 3 tablespoons chopped gingerroot
• 2 tablespoons chopped garlic
• 2 tablespoons hot chili oil
• 3 green onions, flattened and chopped
• 1 tablespoon cherry wood chips
• 2 tablespoons brown sugar

Directions

1. 1

   Coat breasts in sesame oil and set aside.

2. 2

   Mix the marinade ingredients in a large bowl and then add the breasts to the marinade, and refrigerate for 2 or 3 hours.

3. 3

   Remove meat from marinade, brushing off any pieces of the chopped garlic, ginger or onion.

4. 4

   Smoke on medium heat for about 25 minutes using cherry wood chips.

5. 5

   While meat is smoking, strain the onions, ginger and garlic from the marinade.

6. 6

   Pour marinade into a small saucepan, and add the brown sugar.

7. 7

   Bring to a boil, and reduce by a quarter. The sauce can be used to baste or as an accompaniment to the finished meat. both the sauce and the meat can be served either hot or cold.