Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Elisa Bosley
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
4 servings (serving size: 1 piece pheasant)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

356 calories; calories from fat 34%; fat 13.6g; saturated fat 4.7g; mono fat 5.6g; poly fat 1.7g; protein 50.2g; carbohydrates 5.7g; fiber 0.1g; cholesterol 139mg; iron 2.9mg; sodium 438mg; calcium 47mg.
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