What wild game are you serving for the holiday?

Grilled quail breasts Italian style

Bone in, full breast pieces. Flatten them out with a meat mallet or I use a small cast iron pan.

Salt/Pepper/extra virgin olive oil, chopped rosemary.

Grill over hot charcoal bone side down until about 75% cooked then flip to meat side to finish and give them color.
 
I had some Pheasant breasts and thighs ready to go. But when I started looking at recipes, we were always short some ingredient. So, I soaked them in Worcestershire sauce and apple sider vinegar. Salt, pepper, garlic powder. Seared in a cast iron skillet with some olive oil. Then sliced an onion up in it, covered and simmered until onions were done. Scalloped taters, Brussel sprouts and a cold beer. Not bad if I say so myself.
 
Brined up some pheasant breasts and put them on the pellet smoker. First time I’ve done that. It will not be the last. I did go a little too long and they were not as juicy and I would have liked, but dang they were good.
 
Obi_Wan said:
Brined up some pheasant breasts and put them on the pellet smoker. First time I’ve done that. It will not be the last. I did go a little too long and they were not as juicy and I would have liked, but dang they were good.
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That sounds excellent. I've been wanting to try some pheasant on the pellet grill. What did you use for a brine if you don't mind me asking. Thanks 👍
 
jmuller19 said:
That sounds excellent. I've been wanting to try some pheasant on the pellet grill. What did you use for a brine if you don't mind me asking. Thanks 👍
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I bought a Kinder’s poultry brine. I usually try to make my own, but I saw this and thought, why not. It was good and I would use it again.

Complete Poultry Brine Kit for Turkey & Chicken | Kinder's

Kinder's Butcher's Brine Kit guarantees the most tender, flavorful turkey! Features our balanced master brine, buttery rub, and heavy-duty bag—enough fo...
www.kinders.com www.kinders.com
 
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