Did you know that MacFarlane Pheasant has many choices of pheasant products that can be prepared on the grill? After you decide which grilling technique you would like to use, visit our on-line store or our retail store to view the many choices we have available.
Pheasant Breast with Rosemary, Thyme, and Sage
- Prepare a virgin olive oil and melted butter mixture.
- Add fresh rosemary, sage, thyme, and salt and pepper to taste.
- Brush pheasant breasts with this mixture and place them on a hot grill for approximately 8 minutes on each side.
- Take your pheasant off the grill when the internal temperature reaches 160 degrees.
- Cover and let rest for 5 minutes before serving.
Pheasant Breast with Maple Syrup and Apple Sauce
- Coat your Pheasant Breast with Maple Syrup.
- Place directly on a hot grill.
- Turn frequently until breast reaches an internal temperature of 160 degrees.
- Coat with apple sauce and grill just long enough for applesauce to heat up.
- Remove from grill and serve.
Pheasant With Barbecue Sauce
- Cut whole pheasant into pieces.
- Wrap each piece with thick bacon pieces and secure with toothpicks.
- Set up grill with coals on one side of grill or turn on only one side of gas grill and place pheasant pieces on the opposite side.
- Let pheasant cook for about 30 minutes then check and turn.
- Cook another 30 minutes until internal temperature reaches 160 degrees-Keep an eye on your grill as time can vary. Turn pheasant pieces frequently during the second 30 minutes.
- Apply your favorite barbecue sauce and move pheasant pieces to the hot side of the grill. Watch carefully so you get a little charring but don’t burn your finished product. Turn once.
Pheasant Poppers on the Grill
- Prepare recipe from our recent pheasant popper post.
- Skewer poppers by placing about 4 on each skewer and place on hot grill.
- Watch and when they crisp on one side, turn to crisp the other side and then remove from grill. Remember that internal temperature of 160 degrees!
If you have a rotisserie, you can cook a whole pheasant or two on the rotisserie just like you would cook a chicken. Pheasant is a very lean meat so if you want to keep it moist you should lard the pheasant by putting butter or olive oil under the skin which will be released as it cooks. Season it just the way you would when preparing a traditional chicken, but be prepared for a much more exciting taste!
Try one of these ideas for grilling your pheasant or experiment with your own favorite grilling method. The most important part of grilling pheasant is to make sure you either marinate with oil based sauces or lard your pheasant by getting some oil or butter under the skin. You have to be careful not to dry it out! You can download our on-line cookbook to find more ideas for preparing pheasant. The choices are limitless!