Because wild pheasant is lean, baste it frequently during cooking, and avoid overcooking. If you substitute skinless, boneless chicken, cook until the meat is no longer pink in the middle.
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 (3 1/4-pound) pheasant, skinned and quartered
1/4 cup Champagne vinegar
1/4 cup dry white wine
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh tarragon
1/2 teaspoon dried chervil
1/4 cup Dijon mustard
1 tablespoon butter, cut into small pieces
How to Make It
Combine oil, juice, and pepper in a large zip-top plastic bag. Add pheasant pieces; seal and marinate in refrigerator 1 hour, turning the bag occasionally.
Combine Champagne vinegar, wine, balsamic vinegar, tarragon, and chervil; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes). Remove from heat. Add mustard and butter, stirring with a whisk.
Remove pheasant from bag, and discard marinade. Place the pheasant on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done, basting frequently with vinegar mixture.