Danish Grilled Pheasant with Wild Berries

Ingredients

• 2 pheasant breasts
• 1 cup mixed wild berries (blueberries, blackberries, raspberries)
• 2 tbsp butter
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over top of the napkins.
4. Light the paper and wait about 20 minutes for the grill to heat.

Step 2: Prepare the wild berry reduction

1. On the outer edge of the Arteflame cooktop, melt 1 tbsp of butter.
2. Add the wild berries, honey, and balsamic vinegar.
3. Let the mixture simmer, stirring occasionally, until slightly thickened.
4. Move to a cooler area of the cooktop to keep warm.

Step 3: Sear the pheasant breasts

1. Season the pheasant breasts with salt and pepper.
2. Place them on the center grill grate to sear at 1,000F for about 1-2 minutes per side.
3. Once both sides have a deep, golden-brown crust, move them to the outer cooktop.

Step 4: Finish cooking on the griddle

1. Add 1 tbsp butter next to the pheasant breasts.
2. Cook the pheasant until the internal temperature reaches 150F.
3. Remove from the grill and let rest; the internal temperature will rise to 165F.

Step 5: Plate and serve

1. Drizzle the wild berry reduction over the pheasant.
2. Garnish with fresh thyme.
3. Serve immediately and enjoy!

Tips

• Always let the pheasant rest after grilling to allow the juices to redistribute.
• Keep the berry reduction from overheating by moving it to a cooler part of the cooktop.
• Using butter enhances the flavor and creates a rich crust.

Variations

1. Spiced Berry Pheasant: Add a pinch of cinnamon and cloves to the berry sauce for a warm, spicy kick.
2. Honey-Mustard Glazed Pheasant: Mix honey, Dijon mustard, and a splash of lemon juice for a tangy glaze.
3. Pomegranate Pheasant: Swap the wild berries for pomegranate juice and seeds for a tart, bold flavor.
4. Orange-Berry Pheasant: Add orange zest and juice to the berry mixture for a citrusy twist.
5. Smoky Maple Pheasant: Replace honey with maple syrup and add a touch of smoked paprika.

Conclusion

Grilling pheasant on the Arteflame grill brings out the best flavors with its intense searing and precise cooking zones. The sweet and tangy wild berry reduction complements the juicy, tender pheasant perfectly. Try this recipe today and experience gourmet outdoor grilling at its finest!

Best Pairings

• Roasted rosemary potatoes
• Grilled asparagus
• A light Pinot Noir or a fruity Danish beer
• Fresh arugula salad with a balsamic dressing