Suggestions welcomed on cookin pheasant

AintEZbeingme · February 2016

Had the opportunity to take part in a pheasant shoot this past weekend. We dont see to many of these down here in SW Georgia. The shoot was a benefit put on by the local Lions Club. Brought home 4 hens and have never cooked one. Hoping for cooking suggestions from some of you experts.

Black_Badger · February 2016

Pheasant is probably the single best game I've ever eaten, so congrats on a nice score! I've never cooked them on the egg, but I've cooked quite a few on gassers back in the day. Very simple: marinade in Italian dressing, grill direct until done. I used to drop the quartered pheasants in the dressing in the morning and cook in the evening but try not to let it go TOO long. Don't over cook if at all possible (pheasant is ALL white meat) but you want a nice caramelized crust. I'd probably go lite-ish on the wood and try to cook raised direct if possible at about 350 or so.

Good luck, hope it turns out great.

Cheers -
B_B

AintEZbeingme · February 2016

thanks. thinking on cooking one and then go from there

Hokie_Smoker · February 2016

I've cooked several grouse, never pheasant but I'd recommend brining. The fat content in grouse is really low and it can dry out very quickly. I've always brined and then stuffed the body cavity with a lemon while cooking.

jak7028 · February 2016

Hokie_Smoker said:

I've cooked several grouse, never pheasant but I'd recommend brining. The fat content in grouse is really low and it can dry out very quickly. I've always brined and then stuffed the body cavity with a lemon while cooking.

This.

There is a very fine line between safe to eat and dried out.

I prefer chicken frying, smothering, or wrapping in bacon if I am grilling pheasant.

You can cook it pretty much anyway you cook chicken, just be aware, it is going to be drier and tougher most likely.

I havent done it yet, but would lean more towards making a pheasant gumbo or other soup where you can shred the meat and hide that is it dry.

We use them bacon wrapped with jalapenos a lot. I microwave the bacon to pre cook it about halfway. Otherwise, the pheasant will be overcooked by the time the bacon is done.

TheToast · February 2016

I've never cooked game on the egg. Pheasant I usually pot roast - being part-submerged in liquid obviously keeps it moist. Could you pot roast on the BGE? Otherwise how about you wrap it in bacon to protect it?

I used this recipe last time (but in the oven) https://www.rivercottage.net/recipes/pot-roast-pheasant-with-chorizo-butter-beans-and-parsley

Good luck!

Trip · February 2016

Awesome, I cooked two last year on my mini. First of all that is the easiest bird I have ever cleaned! I coated the breast with olive oil and smothered it with Tony chachere's cajun seasoning. I grilled the breast on a couple of sides then dropped in my pizza stone to cook it indirect to temperature. It was very good.

DuckDogDr · February 2016

Baked one, once stuffed and marinated.
never grilled.
I made the trip to SD pheasant hunting this year, have 17 I have to figure out how to grill .

it was recommended to brine them as well .

AintEZbeingme · February 2016

A big thanks for these suggestions. Will update after the first cook

Darby_Crenshaw · February 2016

Remember that it is overcooking that dries out meat. Fat helps keep it moist if you overcook it, like with ribs and butt, but moist meat doesn't require fat. you can fertainly cook lean meat and keep it moist.

Beef tenderloin, pork tenderloin, turkey breast.... All have little fat. And no amount of bacon or oil marinades will keep them moist if you overcook them, right? Same for wild game which tends to have much less fat.

Just don't overcook it

problem used to be we overcooked game almost as a rule for fear of parasites. Gotta watch boar, bear, etc for trichinosis for example. So gramma cooked the thing (and pork) to death.

Don't be grandma

mick7607 · February 2016

Pass on your Egg and cook in your slow cooker. I've done it both ways and my crock pot gave me superior results. To 4 breasts, add 2 cans cream of mushroom, quarter about 5 small red potatoes, 10 or 12 baby carrots, chop 1 onion, a splash of worsh, splash of tabasco. a little s & p. Cook 6 to 8 hours on low. Stir occasionally. Perfect.

Suggestions welcomed on cookin pheasant

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