Combine the pheasant and milk in a large bowl and refrigerate for 30 to 45 minutes. Fry the bacon in a skillet, reserving drippings. Remove the meat from the milk and coat with bacon drippings and pepper jelly. Start a charcoal fire in a water smoker. Add water and the bouillon cubes to water pan. Place wet hickory chips on the fire. Place the meat on racks and smoke for 1 1/2 hours, basting twice with pepper jelly. Slice and serve. Makes 2 to 4 servings.
Ingredients
2 pheasant breasts
2 cups milk
4 bacon slices
1 cup pepper jelly
4 beef bouillon cubes
