Description
This Grilled Pheasant recipe features a whole pheasant marinated in a flavorful blend of olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, and aromatic herbs and spices. The pheasant is grilled using indirect heat to achieve a juicy, tender meat with a slightly crispy exterior. Perfect for an impressive backyard cookout or a special meal, this dish pairs wonderfully with mashed potatoes, grilled vegetables, or your favorite side dishes.
Ingredients
Scale
For the Pheasant and Marinade
- 1 Whole Pheasant
- 1 cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup low sodium soy sauce
- ¼ cup Worcestershire sauce
- ¾ cup brown sugar
- 1 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 4-5 rosemary sprigs
- 2 tablespoons butter
- Lemon wedges (for serving)
Instructions
- Prepare the Pheasant: Remove the spine from the whole pheasant and cut it in half to create two halves. This will help the marinade penetrate and allow for easier grilling.
- Make the Marinade: In a mixing bowl, combine the extra virgin olive oil, balsamic vinegar, low sodium soy sauce, Worcestershire sauce, brown sugar, black pepper, Dijon mustard, dried oregano, and onion powder. Stir thoroughly until all ingredients are well incorporated.
- Marinate the Pheasant: Place the pheasant halves meat side down into the marinade. Press down gently so that the marinade covers the meat evenly. Add fresh rosemary sprigs into the marinade for additional flavor.
- Refrigerate: Cover the bowl with plastic wrap or tin foil and refrigerate for 4 hours to allow the pheasant to absorb the flavors.
- Preheat the Grill: Prepare your grill for indirect grilling by setting it to medium heat, around 375-400°F (190-200°C). This temperature helps the meat cook evenly without burning.
- Dry and Season: After 4 hours, remove the pheasant halves from the marinade and pat the meat dry with paper towels. Optionally, lightly season the meat side with black pepper for added spice.
- Sear the Pheasant: Place the pheasant halves on the grill and sear both sides directly over the heat to develop a crispy, caramelized exterior.
- Indirect Grill to Temperature: Move the pheasants to the cooler side of the grill and cook indirectly until the internal temperature reaches 160°F (71°C), ensuring the meat is fully cooked but still juicy.
- Rest the Meat: Remove the pheasant from the grill and let it rest for 5 minutes. During resting, add butter on top of each half so it melts over the hot meat, enhancing flavor and moisture.
- Serve and Garnish: Drizzle fresh lemon juice over the pheasant before serving. Plate with mashed potatoes, grilled vegetables, or eat as is for a satisfying meal.
Notes
- This BBQ pheasant recipe brings out the best in this lean, flavorful game bird with a smoky, sweet, and herbaceous marinade.
- Marinating for at least 4 hours ensures the meat remains tender and flavorful.
- Indirect grilling at medium heat is key to cooking the pheasant evenly without drying it out.
- Using butter during resting adds richness and moisture to the finished dish.
- Pheasant pairs exceptionally well with sides like mashed potatoes, grilled vegetables, or a fresh salad.
Nutrition
- Serving Size: 1/4 pheasant (approximately 150g)
- Calories: 327
- Sugar: 7g
- Sodium: 623mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 75mg
