Duration
4 hours
Serves
4 to 6
This simple herb, garlic, and lemon marinade is a go-to at my house. Although it’s a knockout with lighter-meat game birds, such as pheasant, it’s also tasty on venison.
You could make this recipe on a gas grill, but charcoal adds an extra layer of smoke and flavor that’s irresistible. This recipe is so simple that you could make it at bird camp after the campfire has burned down, leaving you with hot embers to cook over. Make the marinade at home, pour it into a mason jar, and keep it cold in the cooler while you travel. Give it a good shake to emulsify before you add it to the meat.
Ingredients
- 3 lbs. pheasant breast meat
- 6 cloves garlic
- 1 cup cilantro leaves and stems, roughly chopped
- 1 cup flat-leaf parsley leaves only, roughly chopped
- 3 tsp. kosher salt
- ¼ tsp. freshly cracked pepper
- 2 tbsp. lemon juice
- ½ cup olive oil
Also works with
Special equipment
Preparation
- In a food processor, combine garlic, cilantro leaves and stems, parsley leaves, salt, pepper and lemon juice. Pulse a few times to chop finely. Then, gradually add olive oil and pulse until smooth and combined.
- Cut pheasant breasts lengthwise into 1½-inch strips. Combine pheasant and marinade in a zip-top bag and massage to evenly coat. Squeeze air out of the bag, seal, and refrigerate for 3 hours before grilling.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling. Prepare charcoal grill: Place hot coals on one side of the grill while leaving the other empty for indirect-cooking. While coals are heating up, thread marinated pheasant strips back and forth onto skewers, keeping the meat tight and compact to prevent them from drying out.
- Grease grates with vegetable oil to prevent sticking. Place skewers on the hot, coal-side first to achieve grill marks on all sides. Then move them over to the “cool” side, close the lid, and cook the rest of the way through until the meat reaches an internal temperature of 155°F.
- Remove skewers and loosely tent with foil. Allow them to rest for at least 5 minutes before serving with your favorite summer-time sides.
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(0)This simple herb, garlic, and lemon marinade is a go-to at my house. Although it’s a knockout with lighter-meat game birds, such as pheasant, it’s also tasty on venison.
You could make this recipe on a gas grill, but charcoal adds an extra layer of smoke and flavor that’s irresistible. This recipe is so simple that you could make it at bird camp after the campfire has burned down, leaving you with hot embers to cook over. Make the marinade at home, pour it into a mason jar, and keep it cold in the cooler while you travel. Give it a good shake to emulsify before you add it to the meat.
Ingredients
- 3 lbs. pheasant breast meat
- 6 cloves garlic
- 1 cup cilantro leaves and stems, roughly chopped
- 1 cup flat-leaf parsley leaves only, roughly chopped
- 3 tsp. kosher salt
- ¼ tsp. freshly cracked pepper
- 2 tbsp. lemon juice
- ½ cup olive oil
Also works with
Special equipment
Preparation
- In a food processor, combine garlic, cilantro leaves and stems, parsley leaves, salt, pepper and lemon juice. Pulse a few times to chop finely. Then, gradually add olive oil and pulse until smooth and combined.
- Cut pheasant breasts lengthwise into 1½-inch strips. Combine pheasant and marinade in a zip-top bag and massage to evenly coat. Squeeze air out of the bag, seal, and refrigerate for 3 hours before grilling.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling. Prepare charcoal grill: Place hot coals on one side of the grill while leaving the other empty for indirect-cooking. While coals are heating up, thread marinated pheasant strips back and forth onto skewers, keeping the meat tight and compact to prevent them from drying out.
- Grease grates with vegetable oil to prevent sticking. Place skewers on the hot, coal-side first to achieve grill marks on all sides. Then move them over to the “cool” side, close the lid, and cook the rest of the way through until the meat reaches an internal temperature of 155°F.
- Remove skewers and loosely tent with foil. Allow them to rest for at least 5 minutes before serving with your favorite summer-time sides.