|Nutritional Guidelines (per serving)|
|Servings: 1 pheasant (serves 4)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||5%|
|*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 and delicious grilled pheasant recipe that uses wine, citrus and garlic as the base flavor components. Perfect for special occasions and even better served with grilled vegetables.
- 1 (2 to 3 pounds) pheasant
- 1/2 cup red wine
- 1/4 cup lemon juice
- 3 tablespoons fresh parsley (roughly chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rinse pheasant and pat dry with paper towel. Take kitchen shears or sharp knife and cut pheasant into quarters. Place pieces in a resealable plastic bag.
Combine remaining ingredients in a small mixing bowl.
Pour mixture over pheasant, seal bag, and allow to marinate in the refrigerator for 3 to 6 hours.
Preheat the grill for medium-high heat.
Remove pheasant from the plastic bag, reserving marinade. Place pieces on lightly-oiled grill rack and allow to cook for 15 minutes, basting occasionally with marinade.
Reduce to medium heat and continue basting for another 15 minutes. Discard remaining marinade after this point. Let bird cook for a total of 1 hour or until internal temperature reaches 165 F.
Once cooked, remove from heat, let rest for 5 minutes, carve and serve with your favorite side dishes.