7d • Wild Game Recipes
Grilled pheasant
Going to cut pheasant into 2 halves and spine removed.
Marinade the halves 4 hours before indirect grilling
Marinade
Balsamic vinegar
Brown sugar
Low sodium soy sauce
Worcestershire
Olive oil
Onion powder
Garlic powder
Black pepper
Rosemary
Get your grill to 375-400 degrees
Your going to indirect grill on upper shelf starting skin side down till has a nice golden brown. Then flip over and let finish till internal temp of 160 degrees.
Then let sit 5 min. Why sitting I put lemon oregano compound butter on skin side and melt and coat.
Compound Butter
1 lb unsalted butter (room temp)
1 tsp fresh garlic
1.5 taps dried oregano
2 lemons juice squeeze by hand
Blend with mixer so whipped and blended
Then place in wax paper and roll into log and put in fridge so can use as want and cut the amount want.
Goes well with risotto and fresh vegetable. Enjoy
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Grilled pheasant
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