Grilled Pheasant with Dijon-Tarragon Sauce
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)
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Amount per serving
- Calories: 356
- Calories from fat: 34%
- Fat: 13.6g
- Saturated fat: 4.7g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 1.7g
- Protein: 50.2g
- Carbohydrate: 5.7g
- Fiber: 0.1g
- Cholesterol: 139mg
- Iron: 2.9mg
- Sodium: 438mg
- Calcium: 47mg
- 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
- 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.
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