How to Grill Perfect Pheasant Breasts

Pheasant breasts are great on the grill, but overcooking them makes them dry and tough. this recipe will help you griill perfect pheasant.

Difficulty: Easy

Instructions

Things You'll Need:

• pheasant breasts
• bacon
• olive oil
• Cavender's Seasoning (or similar)

1. Trim pheasant breasts, making sure you remaove all visible fat. Place in a baking dish and pour olive oil over top of the breasts. Flip the pheasant breasts so both sides have a light coating of Olive Oil. Refrigerate over night.

2. Preheat grill to 400

3. Lightly sprinkle each side of the breasts with the seasoning of your choice. Cavender's Greek seasoning is outstanding, as is Montreal. Most of the Upland Game seasonings I've tried do a good job as well.

4. Fold the breasts in half. Wrap with bacon and secure the bacon with a toothpick or 2, as needed.

5. Grill over MD- MD HIGH heat until the bacon is crispy, turning frequently. Remove and enjoy perfect pheasant. If you can't eat them all at one sitting (very unlikely!), they are terrific as a cold lunch the next day.

Tips & Warnings

• The combination of Olive Oil and the fat from the bacon will sear the outside of the pheasant
• The bacon will take the brunt of the heat and prevent the pheasant from drying out.
• Try Maple bacon for a change of pace
• If you like goat cheese, spread some inside the pheasant breast before wrapping it with bacon. OUTSTANDING!
• You must keep a constant vigil on the pheasant while grilling, as the dripping bacon fat will cause flare-ups and will burn the meat unless you turn it often