Glazed Pheasant Recipe

Recommended side-dishes: grill Adam's Onion Sauté, potatoes, sweet corn (soak for 15 minutes, leave husk on), and small sweet potatoes on bottom rack; grill stuffed peppers, carrots, and baconwrapped asparagus on top rack. May also add venison's side-dishes when glazing pheasant. Ready at same time as pheasant.

Glazed Pheasant

This recipe was submitted by Dakota Grills, LLC of Lake Preston, SD
Prep Time: 10 Minutes
Grilling time: 1 Hours 0 Minutes
Rest Time: 5 Minutes
Where To Cook: Lower Grate

  whole pheasant 4 slices of bacon per breast Angie's Pheasant Glaze
  1 can of condensed Cream of Mushroom Soup 1/2 packet Dry Onion Soup Mix Milk (enough to make creamy)
Season pheasant on all sides with Dakota Grills Country Seasoning™.

Drape breast and thighs with your choice of bacon (do not pin in place).

Place pheasant on bottom rack on its side; insert probe into top breast.

Set grill temperature to 320°F and probe to 165°F. Finished in approx. 1 hour from cold grill.

(If preheated, subtract 10 minutes. If cooking at 340°F, subtract another 10 minutes.)

In medium-sized pan, mix first 2 ingredients and add milk until thick and creamy (thicker than gravy). Heat on stove until boiling, then cover and heat on LOW.

Wait until pheasant has been on grill 1/2 hour, then ladle glaze over top pheasant breast and continue cooking.

(If desired, you may gently flip pheasant over before adding glaze.) Keep remaining glaze on low heat and serve when pheasant is ready.

Add water or milk to thin glaze, as desired.

Additional Information
Difficulty Level: 0     Serves: 0     Ready In: 1 Hours 15 Minutes      Where To Cook: Lower Grate