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Pheasant on the BGE?

Banker JohnBanker John Posts: 583
edited 9:43PM in EggHead Forum
Help please...[p]I was given 2 pheasants and am curious how to cook them on the BGE. I have a medium.[p]I have had smoked pheasant in a gourmet deli that was fantastic. I would like to make this, but am hesitant to waste a good bird onj a "try this" recipe.[p]THanks in advance... Banker John

Comments

  • ZipZip Posts: 372
    Banker John,[p]I don't have a recipe because I have never cooked them, but I would use a brine to try to keep 'em moist. Perhaps some bacon under the skin on the breast for a little basting. I do know they are easily overcooked and it seems to me you don't want to go over 140º in the thigh if you grill 'em. Are these wild, pen raised/released, or commercial packaged? The reason I ask is wild game that is hunted I would much more conservative on the internal temps for the finished product(closer inline with chicken temps). [p]Let us know how it turns out and what you do. Good Luck!
    Ashley

  • MarvinMarvin Posts: 515
    Banker John,
    I've cooked hunted ones that have been skinned. Brining is essential. I use a standard solution with various spices for 8 hours. Then put on whatever rub you fancy and cook them indirect at 350 until breast is 160.

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