Description

This grilled pheasant recipe showcases a whole pheasant marinated in a rich blend of olive oil, balsamic vinegar, soy sauce, and aromatic spices before being grilled to juicy, tender perfection. The marinade infuses the lean game bird with a smoky, flavorful profile while the grilling process ensures a slightly crispy exterior. Perfect for backyard cookouts or a special meal, this dish pairs wonderfully with mashed potatoes or grilled vegetables.

Ingredients

Scale

Marinade Ingredients

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

Main Ingredient

1 whole pheasant
2 tablespoons butter
Lemon wedges (for drizzling)

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Instructions

Prepare the Pheasant: Remove the spine from the whole pheasant and cut it in half lengthwise to create pheasant halves for easier grilling.
Make the Marinade: In a mixing bowl, combine olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, black pepper, Dijon mustard, dried oregano, and onion powder. Mix thoroughly until well combined.
Marinate the Pheasant: Place the pheasant halves meat side down into the marinade. Press down firmly to ensure the marinade coats all the meat evenly. Add fresh rosemary sprigs into the bowl with the marinade to infuse additional flavor.
Refrigerate: Cover the bowl tightly with plastic wrap or tin foil and refrigerate for 4 hours to allow the flavors to deeply penetrate the meat.
Preheat the Grill: After marinating, remove the pheasants from the marinade and pat them dry thoroughly with paper towels. Optionally, lightly season the meat side with additional black pepper. Prepare your grill for indirect grilling and set it to medium heat, aiming for 375–400°F (190–200°C).
Sear the Pheasant: Place the pheasant halves skin side down on the hot side of the grill and sear both sides until nicely browned.
Grill Indirectly: Move the pheasant halves to the cooler side of the grill to finish cooking. Continue grilling until the internal temperature reaches 160°F (71°C), ensuring the meat is cooked through but remains juicy.
Rest and Serve: Remove the pheasant from the grill and let it rest for 5 minutes. Place butter on top of each pheasant half allowing it to melt over the warm meat. Drizzle fresh lemon juice over the top for a bright finishing touch. Serve hot with your choice of sides such as mashed potatoes or grilled vegetables and enjoy!

Notes

This BBQ pheasant recipe highlights the naturally lean and flavorful qualities of the game bird with a smoky, well-spiced marinade.
Marinating for the full 4 hours deepens the flavor and helps keep the meat tender during grilling.
Indirect grilling helps prevent the delicate pheasant meat from drying out while achieving a crispy exterior.
Butter melting over the rested pheasant adds richness and moisture to the final dish.
Fresh lemon juice adds a bright acidity that complements the smoky, savory flavors.
Pair with hearty sides like mashed potatoes or your favorite grilled vegetables for a complete meal.

Nutrition

Serving Size: 4 servings
Calories: 327
Sugar: 7 g
Sodium: 623 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0 g
Protein: 24 g
Cholesterol: 75 mg