Looking to elevate your wild game? This succulent grilled pheasant recipe, infused with smoky flavors and tender juiciness, is the perfect way to impress your guests at your next outdoor gathering.
This pheasant recipe brings out the best in this lean, flavorful game bird. Marinated with a blend of smoky spices and grilled to perfection, the pheasant stays juicy with a slightly crispy exterior. Whether you’re hosting a backyard cookout or looking for a unique twist on classic BBQ, this dish pairs beautifully with your favorite sides and is sure to be a hit.
Feeds 1-2 people
Prep time 4 hours
Cook time 30 minutes
Why Marinating Pheasant Works
Tenderizes the Meat: The acids in marinades, like vinegar or lemon juice, break down the tough muscle fibers in pheasant, making the meat more tender.
Locks in Moisture: Marinating helps retain moisture in the lean pheasant meat, preventing it from drying out during grilling or roasting.
Enhances Flavor: The marinade infuses the meat with herbs, spices, and other flavors, penetrating deep into the bird for a more flavorful bite.
Improves Texture: The oils in marinades create a smoother, juicier texture, ensuring the pheasant is not only tender but also succulent when cooked.
Ingredients
- 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
Marinating Process
Prepare the Pheasant: First, remove the spine from the pheasant and carefully cut it in half. This will allow for even cooking on the grill.
Make the Marinade: Next, add olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, black pepper, Dijon mustard, dried oregano, and onion powder to a mixing bowl. Stir the ingredients thoroughly until well combined.
Marinate the Pheasant: Now, place your pheasant halves, meat side down, into the mixing bowl. Press down on the pheasant to ensure the marinade covers all the meat. For an added layer of flavor, toss in a few fresh rosemary sprigs. Cover the bowl with plastic wrap or tin foil. I like to marinate pheasant for 4 hours
Cooking Process
Prepare the Grill: After marinating, remove the pheasant from the bowl and pat the meat dry. For a touch of extra seasoning, you can lightly sprinkle black pepper on the meat side—this step is optional but enhances flavor. While the pheasant rests, prepare your grill for indirect grilling. Set your grill to medium heat, aiming for around 375–400°F (190–200°C).
Grill the Pheasant: Once your grill reaches the right temperature, sear the pheasant halves on both sides for a few minutes. After searing, move them to the cool side of the grill to finish cooking indirectly. Continue grilling until the pheasant reaches an internal temperature of 160°F (71°C).
Let It Rest: Once the pheasant reaches 160°F (71°C), remove it from the grill and allow it to rest for 5 minutes. This resting period helps lock in the juices. Add some butter and allow it to melt when the pheasant rests
Serve and Enjoy: Finally, plate up your grilled pheasant with mashed potatoes, grilled vegetables, or enjoy it as is! This dish pairs wonderfully with a variety of sides and is sure to be a crowd-pleaser. Drizzle some lemon juice over the top for more flavor!
If you are looking for another wild game recipe this is my go-to method for Grilled Venison Rack & Jalapeno Popper Stuffed Quail
