henhenROOSTER!!!
New member
Wild-'Drunken Pheasant Vinaigrette' sizzling on the grill this beautiful, sunny Sat afternoon & a slow-sipped beverage in hand...Savoring the fruit of the harvest & the vine! :10sign:
Mmh-Mmh, Good Eats!
- Thread starter henhenROOSTER!!!
- Start date
henhenROOSTER!!!
New member
Many chefs swear by Sauvignon Blanc as a poultry marinade & quite a few also say that saving the remainder of whatever bottle used is the best possible pairing...But I also like & sometimes prefer a nicely chilled Pinot Grigio or Chardonnay for the beverage part (the pinot is also a good choice for marinating, but the chard in my mind is much too sweet for cooking).
It's an easy recipe really:
Just marinate (i.e. drown--hence "drunken") the pheasant in the white wine overnite (or even two), & then pour it off and re-marinate for a few hours to another day in your choice of Italian or vinaigrette dressing (I have used both Wishbone Italian & Kraft Tuscan House Italian on many occasions for birds, though I'm sure any oil-&-vinegar concoction would do just fine)...This entire process can be condensed/shortened or mixed together to just a few hours total in a hurry or in camp, but it's not nearly as good as the s-l-o-w version!
This is just an off-the-cuff concoction that I stumbled upon in trying to add flavor & help retain some moisture in fully-skinned birds on the grill...I'm sure there are many other variations & much better take-offs that could be come up with by better cooks, but this one works for me! :thumbsup:
Hey, how about a few other guys pitching in and throwing some of your favorite pheasant recipes out on the trading block in this thread! I plan on filling the freezer up & I'm always looking for new & different ways to dress up wild game in it's finest! :cheers:
It's an easy recipe really:
Just marinate (i.e. drown--hence "drunken") the pheasant in the white wine overnite (or even two), & then pour it off and re-marinate for a few hours to another day in your choice of Italian or vinaigrette dressing (I have used both Wishbone Italian & Kraft Tuscan House Italian on many occasions for birds, though I'm sure any oil-&-vinegar concoction would do just fine)...This entire process can be condensed/shortened or mixed together to just a few hours total in a hurry or in camp, but it's not nearly as good as the s-l-o-w version!
This is just an off-the-cuff concoction that I stumbled upon in trying to add flavor & help retain some moisture in fully-skinned birds on the grill...I'm sure there are many other variations & much better take-offs that could be come up with by better cooks, but this one works for me! :thumbsup:
Hey, how about a few other guys pitching in and throwing some of your favorite pheasant recipes out on the trading block in this thread! I plan on filling the freezer up & I'm always looking for new & different ways to dress up wild game in it's finest! :cheers:
chadsbritt
New member
Grilled Pheasant with Pesto
A great recipe, but labor intensive (only for those into self torture)...
1) pluck the bird - I know that 95% of you, upon reading this bit, have already decided never to try this recipe Helps if you hang the bird for a couple days before plucking...
2) De-bone the bird, leaving it whole with skin on (there goes most of those who were willing to do the plucking). While difficult at first, this is easier than the plucking - and it gets really easy with practice!
3) Split the bird down the middle - this is WAY easier with 2 halves, rather than a whole.
4) If you have pastry bag with a fat tip, great. If not, get a small rubber spatula or, worst case, a butter knife.
5) Get about a cup of Pesto. Lifting the skin away from the meat where it's loose, either squirt the pesto under the skin with the pastry bag or just work it in there with the spatula or knife. Get enough under the skin to have a thin layer of pesto across most of the bird. Manipulate the bird to spread the pesto around more or less uniformly.
6) Place the bird, SKIN SIDE DOWN, on a hot grill for about 3 minutes.
7) Turn the bird, cook skin side up for another 5 minutes. The oil in the pesto will baste the meat during this time.
8) Slice up the bird and serve on some mixed greens or polenta.
It's a lot of work, but it's a KILLER! The pesto adds some richness to the dish, I usually pair it up with Spanish Garnacha, Cotes du Rhone or, if you've got it, a nicely aged Burgundy.:thumbsup:
A great recipe, but labor intensive (only for those into self torture)...
1) pluck the bird - I know that 95% of you, upon reading this bit, have already decided never to try this recipe
Helps if you hang the bird for a couple days before plucking...2) De-bone the bird, leaving it whole with skin on (there goes most of those who were willing to do the plucking). While difficult at first, this is easier than the plucking - and it gets really easy with practice!
3) Split the bird down the middle - this is WAY easier with 2 halves, rather than a whole.
4) If you have pastry bag with a fat tip, great. If not, get a small rubber spatula or, worst case, a butter knife.
5) Get about a cup of Pesto. Lifting the skin away from the meat where it's loose, either squirt the pesto under the skin with the pastry bag or just work it in there with the spatula or knife. Get enough under the skin to have a thin layer of pesto across most of the bird. Manipulate the bird to spread the pesto around more or less uniformly.
6) Place the bird, SKIN SIDE DOWN, on a hot grill for about 3 minutes.
7) Turn the bird, cook skin side up for another 5 minutes. The oil in the pesto will baste the meat during this time.
8) Slice up the bird and serve on some mixed greens or polenta.
It's a lot of work, but it's a KILLER! The pesto adds some richness to the dish, I usually pair it up with Spanish Garnacha, Cotes du Rhone or, if you've got it, a nicely aged Burgundy.:thumbsup:
