Pheasant Recipes

Try this grilled pheasant recipe for a flavorful and tender dish. Marinated in herbs, citrus, and spices, then grilled to perfection for a smoky, juicy taste.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: People

Calories: 320kcal

Ingredients

1-2 Whole Pheasants
3 Tbsp Olive Oil
3 Cloves Garlic Minced
1 Tsp Thyme Fresh or Dried
1 Tsp Rosemary Fresh or Dried
1 Tsp Oregano Dried
2 Tbsp Balsamic Vinegar
2 Tbsp Soy Sauce Optional
2 Tbsp Citrus Juice Lemon or Orange
1 Tbsp Brown Sugar
Salt & Pepper As per taste

Instructions

Remove feathers, giblets, and excess fat. Spatchcock the bird by removing the backbone for even cooking.
Combine olive oil, balsamic vinegar, citrus juice, garlic, thyme, rosemary, oregano, and brown sugar.
Coat the bird with the marinade and let it rest for 2–4 hours in the refrigerator.
Set up for direct heat (for searing) and indirect heat (for cooking).
Grill on high heat for 5–7 minutes per side until the skin is crispy.
Move to a cooler area of the grill, close the lid, and cook until internal temperature reaches 165°F (74°C).
Brush with remaining marinade every 10 minutes.
Use a meat thermometer in the thickest part of the bird (should read 165°F)
Remove from the grill and let rest for 5–10 minutes to retain juices.

Nutrition

Calories: 320kcal