Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Any suggestions on cooking pheasant?

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.


  • I have flattened the breast fillets between cling wrap, wrapped them around some green pepper and pepper jack cheese with a light marinade or a little bacon around them. Like all wild game there is little fat so don't over cook. The legs have a lot of ligaments and are tough to eat.
    LBGE South Dakota
  • Richard FlRichard Fl Posts: 8,248
    Once you get them cooked, give this a try it is to die for.
  • Agree, no fat so bacon helps. Also cooking with apples, calvados or cider works really well.

  • GLWGLW Posts: 178
    Braise in a CI DO
    Add equal heavy cream and milk
    Add 4 oz cream sherry
    Salt and pepper
    Do not boil but simmer until bird us tender.
    Serve cream sauce over egg noodles with grilled asparagus on the side.
    When in doubt add more pepper.
  • 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 hour
    3) Slice into strips
    4) 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.

Sign In or Register to comment.
Click here for Forum Use Guidelines.