Grilled Pheasant Teriyaki Recipe

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See Also: Grilling · Main Dishes · Meat Dishes

Grilled Pheasant Teriyaki

1-2 whole pheasants, cut in half
1 cup soy sauce
1/2 cup brown sugar
1 tablespoon olive oil
1/4 teaspoon ground black pepper
4-5 cloves garlic, minced
1 teaspoon dry ginger, or fresh ginger about the size of your thumb, grated
1 teaspoon dry mustard
1 bunch green onions, chopped
1/4 cup dry red wine

The ringneck pheasant is built to run as well as fly. The drumsticks are loaded with tenons that nearly defy eating. Our recommendation is to not serve them. Grill the pheasant over medium high heat until done. Applewood chips add a nice smoke flavor. Do not overcook. Overcooking will dry the meat and make it tough. Doneness can be determined by using a meat thermometer using the temperature marking for chicken, usually about 175 degrees. Remove from grill and cut into serving pieces. Serve with a rice dish, green salad with fresh orange or pink grapefruit slices and a white wine.

Recipe created 2002-11-02.

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