Grilled Pheasant with Dijon-Tarragon Sauce

recipe
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.

Yield:

4 servings (serving size: 1 piece pheasant)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Caloriesfromfat 34 %
Fat 13.6 g
Satfat 4.7 g
Monofat 5.6 g
Polyfat 1.7 g
Protein 50.2 g
Carbohydrate 5.7 g
Fiber 0.1 g
Cholesterol 139 mg
Iron 2.9 mg
Sodium 438 mg
Calcium 47 mg

Ingredients

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
Cooking spray

Preparation

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.

Prepare grill.

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.

Note:

Elisa Bosley,

Cooking Light

October 2006
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