It’s too hot to use our oven and we’ve moved all of our nightly meal cooking out to the grill.
Pheasant can be difficult to prepare. I’ve found it easy to overcook rendering a tough, white meat lacking flavor.
This recipe was none of that. Marinated all day in a clean, homemade Chimichurri sauce, the meat is tender and flavorful.
Even better, this recipe requires little work. While spending morning ours in the kitchen, quickly add the pheasant to the marinade and forget about it as you go through your busy day of work and chores.
- ¾ cup Chimichurri sauce
- 4 Pheasant breasts
- Hot grill
- Place the pheasant into a plastic baggie.
- Cover with chimichurri sauce.
- Seal the bag and allow to rest in the refrigerator for at least 8 hours.
- When ready to cook, remove the pheasant and allow to warm while the grill preps.
- Light your coals in a charcoal chimney and dump once they are all covered with a grey ash.
- Cook pheasant in a grill with hot coals and on clean grates using indirect heat. Do not close the grill cover.
- Allow the pheasant to cook on the first side until it begins to look cooked up around the edges, about 4 minutes.
- Flip the pheasant and cook about 2 minutes more or until cooked through.
To make the Chimichurri for this recipe, try this recipe.
Enjoy this tender grilled pheasant over a bed of Arugula or along side some quickly grilled vegetables.
How have you been beating the summer heat in your kitchen this season?