Grilled Michigan Pheasant with Wild Berry Glaze

Introduction

Grilling a Michigan pheasant on the Arteflame grill delivers a juicy, flavorful dish with the perfect balance of smokiness and sweetness. By using the center grill grate at 1,000°F for an initial sear and then finishing on the flat griddle, you guarantee tender, delicious meat. The wild berry glaze adds a tangy depth that makes this grilled pheasant truly extraordinary.

Ingredients

• 2 boneless Michigan pheasant breasts
• 1 cup mixed wild berries (blueberries, raspberries, blackberries)
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp fresh rosemary, chopped
• 2 tbsp butter
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill and stack firewood over them.
3. Light the napkins and let the fire burn for about 20 minutes until the grill is ready.

Step 2: Prepare the Wild Berry Glaze

1. On the flat cooktop of the Arteflame grill, place the wild berries, honey, and balsamic vinegar.
2. Let them cook for about 5 minutes until the berries soften.
3. Use a spatula to mash the berries slightly, then mix in the chopped rosemary.
4. Move the glaze to a cooler section of the cooktop to keep warm.

Step 3: Sear the Pheasant

1. Season the pheasant breasts with salt and black pepper.
2. Place the pheasant on the center grill grate for 1 minute per side to get a perfect sear.

Step 4: Finish Cooking on the Flat Top

1. Move the seared pheasant to the flat cooktop closer to the outer edge.
2. Cook the pheasant for about 4-6 minutes per side, basting with butter for extra richness.
3. When the internal temperature reaches 150°F, remove the pheasant from the grill.

Step 5: Brush with Wild Berry Glaze

1. Generously brush the pheasant with the wild berry glaze.
2. Let it rest for 5 minutes before serving.

Tips

• Always remove the pheasant at 15°F below the desired temperature to prevent overcooking.
• Use fresh herbs for maximum flavor in the glaze.
• Let the pheasant rest after grilling to allow juices to redistribute.
• Firewood choice affects flavor—cherry or apple wood enhances the fruity glaze.

Variations

1. Smoky Maple Pheasant: Substitute honey with maple syrup and add a pinch of smoked paprika for a deeper, smoky taste.
2. Spicy Berry Glaze: Add a chopped jalapeño to the berry glaze for a sweet-spicy kick.
3. Citrus-Infused Pheasant: Mix orange zest into the glaze to add a fresh citrus burst.
4. Whiskey Berry Glaze: Stir in a tablespoon of whiskey while cooking the berry glaze for a richer flavor.
5. Herb Butter Pheasant: Instead of a berry glaze, top with an herbed compound butter after grilling.

Best Pairings

• Grilled Asparagus with Lemon Butter
• Roasted Sweet Potatoes on the Arteflame Cooktop
• Wood-Fired Garlic Bread
• A glass of Michigan Pinot Noir

Conclusion

This Grilled Michigan Pheasant with Wild Berry Glaze highlights the unique flavors of wild game paired with a tangy-sweet glaze. Cooking on the Arteflame grill ensures even searing and a perfectly juicy finish. Enjoy this elegant dish at your next outdoor grilling event.