Smoked Duck or Pheasant

Pheasant and duck are wonderful smoked. Brining helps make them more juicy and tender, and the smoking process adds the flavor of an open flame. Brining does two things: it seasons meat and, through osmosis, helps infuse moisture to keep it juicy. We leave the skin on the birds to help keep them from drying out. (Many markets now sell pheasant, often frozen.)

Shred the smoked pheasant or duck and serve over Corn Cakes, or