SMOKED PHEASANT BREASTS
This technique works with fish and chicken, too. Soak 1 cup applewood chips in a bowl of water for 30 minutes; drain. Line a wok with two 24'' x 18'' pieces heavy-duty foil, allowing excess to hang over sides. Divide 8 boneless pheasant breasts between 2 wire racks that just fit inside wok; set aside. Spread chips out in wok. Cover wok with a lid and heat over high heat until smoke seeps out, 10-15 minutes. Working quickly, uncover wok, put 1 rack into wok, cover wok with lid, and seal with overhanging foil. Remove wok from heat and set aside, undisturbed, for 30 minutes; remove rack. Reheat chips until smoking, as above, and repeat process with the remaining breasts. Serves 8.