Perfectly Grilled Pheasant on the Arteflame Grill
Introduction
Grilling pheasant on an Arteflame grill is a fantastic way to bring out its delicate, gamey flavor. This recipe will guide you through the process of achieving a perfectly seared exterior with a juicy, tender interior. Utilizing the unique heat zones of the Arteflame, you can create a beautifully cooked pheasant that is both flavorful and moist. Let's fire up the grill and get started!
Ingredients
- 2 whole pheasants, spatchcocked
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil (for brushing)
- 2 tbsp vegetable oil (for lighting the grill)
Instructions
1. Prepare the Arteflame Grill
Start by firing up your Arteflame grill. Pour vegetable oil on three paper napkins, place them in the grill, stack firewood over top, and light the grill. Allow about 20 minutes for the grill to heat up, achieving optimal cooking temperatures.
2. Season the Pheasant
While the grill is heating, prepare the pheasant. In a small bowl, mix the melted butter, minced garlic, lemon zest, lemon juice, thyme, and rosemary. Brush the pheasant generously with this mixture, ensuring it is well-coated on all sides. Season with salt and freshly ground black pepper.
3. Sear the Pheasant
Once the grill is ready, place the pheasants skin-side down on the center grill grate over the hottest part of the grill. Sear for 2-3 minutes to develop a golden-brown crust.
4. Move to the Flat Top
After searing, move the pheasants to the flat cooktop surrounding the center grate. Place them near the center, where the heat is still high but more controlled. Continue cooking the pheasants for 20-25 minutes, turning occasionally to ensure even cooking. Use a meat thermometer to monitor the internal temperature. When it reaches 150°F, remove the pheasants from the grill.
5. Rest and Serve
Allow the pheasants to rest for 10 minutes after removing them from the grill. This helps redistribute the juices, ensuring a moist and flavorful result. The internal temperature should rise to 165°F while resting.
6. Garnish and Serve
Before serving, brush the pheasants with any remaining butter mixture for an extra burst of flavor. Serve with your favorite sides and enjoy!
Tips
- If your pheasants are smaller, reduce the cooking time accordingly to prevent drying out the meat.
- Use a meat thermometer to avoid overcooking and drying out the pheasant.
- Pair with grilled vegetables or a fresh salad for a complete meal.
Variations
- Herb-Crusted Pheasant: Mix breadcrumbs with chopped parsley, thyme, and rosemary. Coat the pheasant before grilling for a crunchy, herbaceous crust.
- Spicy Grilled Pheasant: Add cayenne pepper and smoked paprika to the butter mixture for a spicier flavor.
- Citrus-Marinated Pheasant: Marinate the pheasant in orange juice, lemon juice, and fresh herbs for several hours before grilling.
- Maple-Glazed Pheasant: Brush the pheasant with a mixture of melted butter and maple syrup during the last 10 minutes of grilling for a sweet, caramelized finish.
- Garlic and Sage Pheasant: Replace the rosemary with fresh sage and increase the amount of garlic for a more intense, savory flavor.
Best Pairings
- Grilled asparagus with lemon butter
- Roasted sweet potatoes with rosemary
- A light, crisp salad with mixed greens, apples, and walnuts
- A glass of dry Riesling or Chardonnay
