Grilled Pheasant with Peanut Sauce

Grilled Pheasant with Peanut Sauce

It’s facinating what happens when people find out that I have a cooking blog. I get all kinds of offers of interesting ingredients which then gives me an opportunity to try something new. The pheasants for this recipe were supplied by Brett through my friend, Lauren.

As I researched grilling pheasant, I discovered that like many varieties of wild game, it is very lean. Because of this, care needs to be taken to insure that they don’t dry out while grilling. Some folks wrap them in bacon and grill them so that the bacon grease keeps them moist. Well, while that would surely be delicious, it isn’t that healthy. So when I found a recipe on About.com that marinated and then basted the pheasant in a peanut sauce, I thought I’d give that a try. This is my adaptation of Grilled Asian Style Pheasant. If you don’t have a supplier of pheasant, this recipe works great with chicken.

Pheasant Breasts ready to marinate

Ingredients
4 whole pheasant breasts
1/2 C. creamy peanut butter (I used natural)
1/3 C. honey
2 cloves garlic, minced
1/4-1/2 t. cayenne pepper
2 T. cider vinegar
2 T. Kikkoman teriyaki sauce
1 t. olive oil
1/3 chicken or vegetable stock

1. In a medium sauce pan, simmer all the ingredients except the pheasant, for 5-8 minutes. Remove from heat and allow to cook slightly.
2. Reserve 1/3 of the peanut sauce for dipping. Brush another 1/3 of the sauce over all sides of the breasts; cover and refrigerate for 1-2 hours.

Peanut Sauce

3. Preheat grill. Oil the grates. After the grill is preheated, turn down to medium, placing the pheasant breasts bone-side down. Grill covered for 10 minutes. Baste with part of the peanut sauce and turn the breast on one side and grill another 10 minutes. Baste again, turn onto the last side and grill for 10 minutes. Let rest for a few minutes before serving with reserved peanut sauce on the side.
Serves 4-6 depending on the size of the breasts.


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