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.
Cooking Light OCTOBER 2006
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.
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