Introduction

Experience the incredible flavors of pheasant marinated in a sweet and savory teriyaki sauce, then grilled to perfection on the Arteflame. By searing the pheasant fillets over the center grill grate at 1,000°F and finishing them on the flat top griddle, you’ll achieve a juicy, tender bite with a delicious caramelized exterior. This method ensures an even cook while locking in all the mouthwatering juices. Let’s get grilling!

Ingredients

• 4 pheasant fillets
• 1 cup teriyaki sauce
• 2 tablespoons honey
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood on top of the soaked napkins and light them.
4. Allow the grill to preheat for about 20 minutes.

Step 2: Marinate the Pheasant

1. In a bowl, combine teriyaki sauce, honey, ginger, garlic, soy sauce, sesame oil, and black pepper.
2. Place the pheasant fillets in the marinade and refrigerate for at least 1 hour.

Step 3: Sear the Pheasant

1. Once the grill is ready, place the fillets directly on the center grill grate.
2. Sear each side for about 1-2 minutes until a deep caramelized crust forms.

Step 4: Finish Cooking on the Flat Top Griddle

1. Move the fillets to the outer flat cooktop griddle to bring them to the desired internal temperature.
2. Cook until the internal temperature reaches 150°F, then remove, as it will continue to rise to 165°F while resting.
3. Brush the fillets with butter for added flavor.

Step 5: Garnish and Serve

1. Let the pheasant rest for 5 minutes.
2. Garnish with sliced green onions and sesame seeds.
3. Serve hot and enjoy!

Tips

• Use a meat thermometer to ensure perfect doneness.
• Always let the meat rest before slicing to lock in the juices.
• Searing at a high temperature first keeps the meat tender inside.
• Move foods around the cooktop to adjust to different heat zones.

Variations

1. Spicy Teriyaki: Add 1 teaspoon of sriracha or red pepper flakes to the marinade for a spicy kick.
2. Citrus-Teriyaki: Include the juice of one orange and a teaspoon of zest to brighten the flavors.
3. Garlic-Butter Teriyaki: Infuse more richness by adding roasted garlic butter at the end.
4. Japanese-Style: Serve with pickled ginger and a drizzle of wasabi sauce for an umami-packed dish.
5. Hawaiian Teriyaki: Grill pineapple slices alongside the pheasant for a tropical, caramelized contrast.

Conclusion

Grilling pheasant on the Arteflame using the reverse sear method ensures succulent meat with a flavorful crust. Take your outdoor cooking to the next level and impress family and friends with this incredible dish!

Best Pairings

• Steamed Jasmine Rice
• Grilled Asparagus
• Sautéed Mushrooms
• Cold Soba Noodle Salad
• Chilled Sake or Riesling