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SWMBO brought some some (4) pheasants from a co-worker, I replyed "We can't cook peasents!"
I'm not much of a game person, I don't hunt, never have, but I would love to give them a try on the BGE but I'm not sure where to start.
Agree, no fat so bacon helps. Also cooking with apples, calvados or cider works really well.
I normally 'breast' my pheasant, which is taking a sharp knife in the center of the breast on either side of the breast bone and cut out each breast. I've seasoned and grilled them just like chicken, but the favorite is what I call 'Pheasant Fire Sticks'.
1) Cut the breasts from the bird, skin-free.2) Soak in saltwater for at least an hour3) Slice into strips4) Marinade overnite (olive oil, Durkee Red Hot, fresh minced garlic, & honey)5) Roll in mixture of breadcrumbs, cayenne pepper, salt & pepper.6) Fry in cast iron skillet until brown.
Sometimes instead of regular breadcrumbs, I'll put some flavored triscuits in the food processor for a different taste & texture.