Idaho Grilled Pheasant Breast with Citrus Marinade

Idaho Grilled Pheasant Breast with Citrus Marinade

Savor this Idaho grilled pheasant breast marinated in citrus and herbs, grilled to juicy perfection on the Arteflame.

Introduction

Grilling pheasant breast on the Arteflame grill brings out deep, smoky flavors while keeping the meat tender and juicy. Our citrus marinade infuses the lean pheasant breast with bright, fresh flavors, making this a must-try dish for outdoor cooking enthusiasts.

Ingredients

  • 4 pheasant breasts, boneless and skinless
  • Juice of 2 oranges
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1/4 cup soy sauce
  • 1/4 cup butter, melted
  • 1 tbsp honey
  • 1/2 tsp black pepper
  • Salt to taste
  • Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

  1. Pour vegetable oil onto three paper napkins and place them in the center of the grill.
  2. Stack firewood over the soaked napkins and light them.
  3. Allow the fire to build and heat the cooktop for about 20 minutes.

Step 2: Marinate the Pheasant Breast

  1. In a bowl, combine orange juice, lemon juice, garlic, rosemary, thyme, soy sauce, melted butter, honey, black pepper, and salt.
  2. Place pheasant breasts in a resealable bag or shallow dish and pour marinade over them.
  3. Refrigerate for at least 2 hours (or overnight for deeper flavor).

Step 3: Sear the Pheasant Breast

  1. Remove the pheasant breasts from the marinade and pat dry.
  2. Place them on the center grill grate of the Arteflame, where temperatures reach 1,000°F.
  3. Sear for about 1-2 minutes per side to create a flavorful crust.

Step 4: Cook to Perfection

  1. Move the seared pheasant breasts to the surrounding flat-top grill.
  2. Cook over medium heat until they reach an internal temperature of 150°F.
  3. Remove from the grill when internal temperature is 135°F, as the meat will continue to cook off the grill.
  4. Let rest for 5 minutes before serving.

Tips

  • For extra flavor, baste with additional melted butter while grilling.
  • Use a meat thermometer to ensure perfect doneness.
  • Pair with grilled seasonal vegetables for a complete meal.

Variations

  1. Spicy Chipotle: Add 1 tsp chipotle powder and 1 tsp smoked paprika to the marinade for a smoky heat.
  2. Asian Fusion: Replace orange juice with lime juice and add 2 tbsp hoisin sauce for an umami-packed twist.
  3. Herb Butter Infused: Mix 2 tbsp of your favorite fresh herbs into softened butter and rub over the pheasant before grilling.
  4. Garlic Parmesan: Add 2 tbsp grated Parmesan and 1 tsp garlic powder to the marinade for rich, savory depth.
  5. Sweet and Tangy: Substitute honey with maple syrup and add a splash of balsamic vinegar for a sweeter caramelized glaze.

Best Pairings

  • Grilled asparagus with lemon and butter
  • Roasted Idaho potatoes seasoned with herbs
  • A crisp Idaho Chardonnay or light Pinot Noir
  • Grilled corn on the cob with chili butter

Conclusion

Grilling pheasant breast on an Arteflame grill locks in flavors while maintaining tenderness. Whether hosting a backyard BBQ or honing your grilling skills, this recipe guarantees a satisfying, elevated dining experience.

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