Complimentary Recipe – Grilled Pheasant 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Pheasant: We like to use farm-raised Ring-neck pheasants for this recipe.  Each weigh a bit more than 2 pounds and make a nice dinner for two.  The recipe below is for one bird.   Preparing the Birds: Make sure birds are thoroughly thawed.  Wash inside and out in cold water and pat dry with paper towels.    In a large Ziploc bag or covered plastic container mix the following: 1/4 cup olive oil 3 tablespoons apple juice 1 clove garlic peeled and smashed 1 tablespoon dark brown sugar 1 teaspoon “Real Lemon” juice   Add birds to marinade and shake vigorously to thoroughly coat the birds inside and out.  Place in refrigerator for 2 hours.  Remove from refrigerator and shake again.  Let sit a room temperature for 30 minutes.   You will also need 1 nice red cooking Apple.   Cooking: Grill must have an upper rack because indirect heat is required. To accomplish this we use a 9”x9” metal baking pan filled with water and placed on the lower rack just below birds. Place on heated grill at least 15 minutes before the birds. This will get the water steaming.   Remove birds from marinade and insert 1&Mac218;4 apple into each body cavity.  Place birds on upper rack. Close lid on grill and cook on medium heat for 15 minutes.  (Do not peek!)  Spoon reserved marinade over each bird and dump the rest in the pan of water under the birds. Cook another 15 minutes or until done. (Birds are done when a fork stuck into thigh shows pink juice)

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