Has anyone grilled pheasant? Recipes?

[vader06]

Has anyone grilled pheasant before?  I know it is leaner than chicken?  Does anyone have any recipes to try.  It is already cut up so it is not a whole bird.  I thought of wrapping the meat in bacon to add more fat and flavor.  Any suggestions would be great. Thank you. 


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[RonSwanson]

Just cooked my last breasts from the 2016-2017 season. I typically brine them overnight. Last time I used apple juice but normally I just use a salt brine. Are they skinned?  If so wrapping in some kind of fat is a good idea. I've used bacon, pancetta, or chicken skin. Use your rub of choice and add some fruit wood for some extra flavor.  DO NOT COOK IT LIKE CHICKEN.  If you cook it to 165-170 it will be dry and tough. Almost inedible. .

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[vader06]

Awesome.  I will give that a try with the bacon.  They are skinned.   Did you use just apple juice only?   Thank you.


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[RonSwanson]

No it was juice, water, salt, pepper corns, and sugar. I forget the exact measurements but I got it from this group using the search feature. I think it was poultry for dinner or something similar.

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[SmokeVide]

Honestly? My preference is to cut up breasts into chunks, coat them in Andy's fish breading, and deep fry.

[RonSwanson]

Fried is good and easy. I like to experiment.  I think the best thing I made with pheasant was scallopini. Some times I will also keep a few of the carcasses to roast and make stock.

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[SmokeVide]

I'm gonna have to try some of your tips, Ron. Have not tried brining them -- that might be the ticket. I harvest a lot of pheasants, and like you said, it's easy for them to turn out dry and tough. I also really like your idea of making stock -- never thought of that. Can't wait for fall!

[vader06]

My pheasant turned out real well.  Thanks for the tips Ron. 



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Surprising very moist. 

[RonSwanson]

Awesome!  Glad I could help. I brine all of my game birds. Increases moistness and decreases what the wife calls the "gamey" flavor. Happy shooting. Dove season is only a few weeks away!

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