Grilled Pheasant With Barbecue Sauce Recipe

Barbecued pheasant recipe

The Spruce Eats / Victoria Heydt

  • Total: 42 mins
  • Prep: 12 mins
  • Cook: 30 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
312 Calories
16g Fat
30g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 312
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 43%
Cholesterol 62mg 21%
Sodium 1333mg 58%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Protein 12g
Calcium 37mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a simple pheasant recipe that calls for the bird to be basted with barbecue sauce. Either make your own or use your favorite brand. It will be delicious!

Ingredients

  • 1 pheasant (cut into pieces)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 cup butter (melted)
  • 1 cup barbecue sauce

Steps to Make It

  1. Gather the ingredients.

    Pheasant ingredients
    The Spruce Eats / Victoria Heydt
  2. Preheat grill for medium-high heat.

    Heat grill
    The Spruce Eats / Victoria Heydt
  3. Sprinkle pheasant pieces with salt, paprika, and black pepper.

    Sprinkle with salt and paprika
    The Spruce Eats / Victoria Heydt
  4. Brush with melted butter and place on grill rack.

    Pheasant on grill
    The Spruce Eats / Victoria Heydt
  5. Cook for 15 to 20 minutes, turning occasionally. Baste with barbecue sauce frequently throughout the cooking process.

    Cook
    The Spruce Eats / Victoria Heydt 
  6. Reduce heat to medium and cook for an additional 10 to 15 minutes, or until the internal temperature of the pheasant reaches 165 degrees F.

    Reduce heat
    The Spruce Eats / Victoria Heydt
  7. Remove from heat and let rest for 5 minutes.

    Remove from heat
    The Spruce Eats / Victoria Heydt
  8. Then carve and serve with your favorite sides.

    Cut up and serve
    The Spruce Eats / Victoria Heydt
  9. Enjoy!

    Serve barbecued pheasant
    The Spruce Eats / Victoria Heydt