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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

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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!!

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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.

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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.

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

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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.

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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.

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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

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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).

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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.

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