Grilled Pheasant Legs Recipes
GRILLED PHEASANT WITH BARBECUE SAUCE
Steps:
- Gather the ingredients.
- Preheat grill for medium-high heat.
- Sprinkle pheasant pieces with paprika, salt, and black pepper.
- Brush with melted butter and place on grill rack.
- Cook for 15 to 20 minutes, turning occasionally. Baste with barbecue sauce frequently throughout the cooking process.
- Reduce heat to medium and cook for an additional 10 to 15 minutes, or until the internal temperature of the pheasant reaches 165 F.
- Remove from heat and let rest for 5 minutes.
- Then carve and serve with your favorite sides.
- Enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 29 g, Cholesterol 87 mg, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 1373 mg, Sugar 24 g, Fat 20 g, ServingSize Serves 4, UnsaturatedFat 0 g
PHEASANT IN ORANGE SAUCE
I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!
Provided by Monica in PA
Categories Pheasant
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash pheasant and pat dry.
- Sprinkle on both sides with paprika.
- Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
- Add more butter if needed.
- Mix water and bouillon and pour over pheasant.
- Lower heat and cover and simmer for thirty minutes until tender.
- Add water if needed and turn meat several times.
- Combine remaining ingredients.
- Let liquid on pheasant cook away and then baste orange sauce over the meat.
- Simmer uncovered and baste frequently for 10-15 minutes.
- Serves 2. Great served with rice.
Nutrition Facts : Calories 1036.7, Fat 48.7, SaturatedFat 18.1, Cholesterol 314.5, Sodium 304.6, Carbohydrate 56.3, Fiber 0.6, Sugar 50.6, Protein 91.4
GRILLED PHEASANT LEGS
Number Of Ingredients 4
Steps:
- 1. Partially bone the pheasant legs by cutting out each thigh bone, working from the inside of the top of the leg. Prepare the stuffing as described, then stuff the pheasant legs with the stuffing and tie or sew the openings shut, or pin shut with toothpicks. Wrap each pheasant leg in 2 strips of pancetta with a sprig of rosemary underneath. Tie the pancetta in place with butcher's string.2. Preheat the grill to medium-high.3. When ready to cook, oil the grill grate. Arrange the pheasant legs on the hot grate and grill, turning with tongs, until the skin is nicely browned and the tip of a skewer or sharp knife comes out very hot, 8 to 12 minutes per side. Move the legs as needed to avoid flare-ups from the dripping pancetta fat. Untruss the legs before serving.Serves 2
Nutrition Facts : Nutritional Facts Serves
GRILLED PHEASANT POPPERS
Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!
Provided by Lizzy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
- Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g
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