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Smoked Ditch Chicken

Smoked Ditch Chicken

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

1 Hr
30 Min

Pellets

Hickory

Ingredients

Number of People Serving

2

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Units of Measurment:
main
3 Whole Pheasant
As Needed Traeger Blackened Saskatchewan Rub
3 Tablespoon Smoky Okie's Rooster Booster Rub
1 Whole white onion
1 Whole Bell Pepper, Red
4 Tablespoon olive oil
To Taste salt and pepper
1 Whole Uncle Ben's Rice Pilaf, whole box

Step

  • 1

    When ready to cook, set the temperature to 275 F and preheat, lid closed, for 10-15 minutes.

  • 2

    Clean and rinse pheasant breasts and thighs; place in a large ziplock bag. Add a liberal amount of Traeger Saskatchewan Rub and Rooster Booster. Shake vigorously; set aside.

  • 3

    Slice the onions into thin sections. Quarter the peppers, removing the core. Brush onions and peppers lightly with olive oil and lightly apply salt and pepper. 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.

  • 4

    After allowing the veggies 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.

  • 5

    Remove the pheasant and veggies from the grill; serve over a bed of rice pilaf. Enjoy!

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