|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||4%|
|*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.|
This is a simple pheasant recipe that calls for the bird to be grilled and basted with barbecue sauce. Taking less than 15 minutes to get ready, the pheasant is cut into pieces and sprinkled with paprika, salt, and pepper, then brushed with melted butter and placed on the grill. You can either make your own barbecue sauce or use your favorite brand, whichever you desire. The flavor of this meat makes a deliciously unique meal that will be enjoyed by all.
Pheasant is smaller than chicken and can be easily overcooked, so keep a watchful eye on it while it's on the grill. Since these are smaller birds, plan accordingly for how many you will need to buy. A farm-raised pheasant typically weighs from 2 1/2 to 3 pounds. This should be enough meat for 3 to 4 servings. Wild and farm-raised pheasants are said to have a distinctly different taste. Farm-raised pheasant tastes similar to chicken but with a richer taste, while wild pheasant has a stronger, gamier flavor.
Serve your barbecue pheasant with steamed green beans and wild rice or your favorite side dishes. Why not whip up a dessert to round out the meal? Try a baked custard or a chocolate souffle as an end to a delicious dinner.
Gather the ingredients.
Preheat grill for medium-high heat.
Sprinkle pheasant pieces with paprika, salt, and black pepper.
Brush with melted butter and place on grill rack.
Cook for 15 to 20 minutes, turning occasionally. Baste with barbecue sauce frequently throughout the cooking process.
Reduce heat to medium and cook for an additional 10 to 15 minutes, or until the internal temperature of the pheasant reaches 165 F.
Remove from heat and let rest for 5 minutes.
Then carve and serve with your favorite sides.
- Check the grilled pheasant with an instant-read thermometer to measure the temperature of the meat. For it to be fully cooked to USDA guidelines, it needs to reach 165 F.
- You can use chicken in place of the pheasant, if desired.
How to Store
- Leftover pheasant can be kept in an airtight container in the refrigerator for up to three days. To reheat, put it in a saucepan with a little water, cover, and simmer, being careful not to overcook and dry it out.