4 servings (serving size: 1 piece pheasant)

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.

How to Make It

Step 1

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.

Step 2

Prepare grill.

Step 3

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.

Step 4

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.

Ratings & Reviews

Cookin In Colorado Review

March 23, 2015
We didn't utilize the marinade and instead brined the pheasants.  The vinegar/mustard  sauce was very good.  I used dried tarragon because my  store didn't have fresh.  I also used herbs De Provence instead of chevril because that's what I had on hand. I think it would be good on chicken too.