Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
CJH

Grilling Pheasant

11 posts in this topic

So I have two whole pheasants in my freezer and was wondering if anybody grills them? Since they are pretty lean, I would be worried about them drying out. Maybe cook them beer can chicken style?

Anybody have any good recipes/know how on the best way to grill them?

Thanks!

CJH

Share this post


Link to post
Share on other sites

Well here is what I do with some of mine:

I breast them and filet the meat off the breast bone. I then pound the breasts flat and spread cream cheese on them and add chopped onions and bannana peppers and any seasoning that I feel like at the time. You can really put anything you like in them the only must is the cream cheese. Then I roll them up and wrap them with bacon and on the grill they go.

This keeps them very mosit and makes them very tasty!!

Share this post


Link to post
Share on other sites

I breast mine out also and marinade them for a few hours before grilling, just keep an eye on them so they don't get over cooked and dried out. My marinade is Mostly Terriaki Sauce, then add some Worcheshire (sp) sauce, A1 steak sauce, some spices such as oregeno, thyme, basil or maybe some montreal steak seasoning. My kids call it "Dads what ever he can find marinade" Works great on chicken too.

Share this post


Link to post
Share on other sites

If you want to be able to eat and enjoy them, you should breast them out as noted above and cook them quickly or they'll just be like "Wood" by the time they're done.

The legs and thighs aren't all that great unless you smoke them almost like jerkey anyway.

Share this post


Link to post
Share on other sites

Thanks for the recipes/suggestions. Once this little cold snap blows over, can't wait to fire up the grill!!!

Share this post


Link to post
Share on other sites

I cut mine into bite sized pieces, about an inch square, maybe a little bigger. season them with lowrys, or something similar. take a pound of bacon and cut it in half. wrap half a piece of bacon around it, hold it on by putting a toothpick through it, and grill for a few minutes each side, I promise it will melt in your mouth!! works better over charcoal.

Share this post


Link to post
Share on other sites

Ryan's got it, breast em, cube em, wrap them in bacon like a shish cobob. when the bacon is done so is the pheasant. Doesn't matter how much you cook, it won't be enough.

Share this post


Link to post
Share on other sites

i would like to take Ryan and FT's recipe up a step...I do the same thing but add a slice of jalapeno and soak them in some honey bbq sauce, my favorite is sweet baby ray's

Share this post


Link to post
Share on other sites

The original way I learned to cook pheasant was a variation on Ryan's recipe: Marinate pheasant in italian dressing. The vinegar gives it a little different flavor combination. I have also had good luck with teriyaki based marinades. His recipe can't go wrong as long as you dont burn the bacon (and therefore the pheasant).

Share this post


Link to post
Share on other sites

I am going to be trying ryans recipe tomorrow for appetizers for my baby back ribs meal. i think i will marinade a few in italian dressing, i have done this with great success on chicken breasts. lawry's sesame ginger marinade is really good on these birds also.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0



  • Posts

    •   I'm on my second copy, the binding is not very good and before you know it pages begin to fall out, but as far as explaining technique, meat handling safety, use of curing salts and spices I think the book is a great resource.  I've given several copies to friends.  As far as the recipes, they are somewhat standard, but the same can be said for many other sausage books or online sources. I seem to make personal changes (like increasing garlic and black pepper) to most sausage recipes plus I sample a pattie to access the seasonings and will adjust if needed. I do think the amount of added fat is a little heavy handed for me, I find ground pork butt to perfect for me.  I prefer to make my own seasoning mix, and use very fresh spices... We order 3 times a year from spice companies to keep everything fresh, I only buy spices from the grocery store in an emergency, there is no guarantee of their freshness. 
    •   Auu, great plan. Oh by the way. Those aren't nails sticking through the roof sheeting is it? You may find a Shishkabob bird some morning if they get to running each other around in there!
    •   Auu, since it's not a Faith based discussion it should be pretty easy for you both to use humanist science facts to come to the same conclusion and agreement. Carry on!  
    • If our politicians were serious about reducing the cost of healthcare  they would be addressing the big pharma companies.   Check this out: http://wendellpotter.com/2016/03/the-lobbyist-who-made-you-pay-more-at-the-drugstore/    In my simple view of the world all that would be needed is a law passed saying the pharmaceutical companies could not charge more than 10% for the same drugs as is being charged by the next highest countries cost.  That would save Trillions over a 10 year period ( Caveat, I made that number up, but you get the idea )   
    • It's a break action shotgun with one barrel stacked over the other.   Hope this helps  
    • In this depth range I still use the DT10. Unless the weeds are growing up quite a bit. If they are then I will use the DT6. 
    • the complete ridge line of the roof is a vent.    
    •   Thought, small vents at top ends? Peeeu!
  • Our Sponsors