Grilled Nebraska Pheasant Breast with Herb Marinade

Introduction

Experience the rich flavors of locally sourced Nebraska pheasant breast with this grilled pheasant recipe. The Arteflame grill locks in the juices with a perfect high-temperature sear, followed by gentle cooking on the griddle for tender, flavorful results. This method ensures a steakhouse-quality finish while simultaneously cooking your side dishes for a complete meal.

Ingredients

• 4 pheasant breasts (boneless)
• 3 tbsp unsalted butter (melted)
• 2 tbsp fresh rosemary (chopped)
• 2 tbsp fresh thyme (chopped)
• 3 garlic cloves (minced)
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Vegetable oil (for lighting the grill)
• Firewood for the Arteflame grill

Instructions

Step 1: Prepare the Grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the grill heat up for about 20 minutes.

Step 2: Marinate the Pheasant

1. In a bowl, mix melted butter, rosemary, thyme, minced garlic, Dijon mustard, lemon juice, sea salt, black pepper, and smoked paprika.
2. Coat the pheasant breasts generously with the marinade.
3. Let them rest for at least 30 minutes for optimal flavor.

Step 3: Sear the Pheasant

1. Place the pheasant breasts on the center grill grate of the Arteflame at 1,000°F.
2. Sear for about 1 minute per side until well browned.

Step 4: Reverse Sear on the Griddle

1. Move the seared pheasant breasts to the flat top griddle cooktop.
2. Cook them in their own juices, flipping occasionally, until they reach an internal temperature of 150°F.
3. Remove the meat from the grill when it reaches 135°F, as it will continue cooking off the heat.

Tips

• Let the pheasant rest for 5 minutes before slicing to retain moisture.
• Use a meat thermometer to ensure doneness without overcooking.
• Cook additional sides on the outer areas of the Arteflame griddle while grilling pheasant.

Variations

1. Spicy Cajun Pheasant: Add 1 tsp cayenne pepper and 1 tsp Cajun seasoning to the marinade.
2. Honey Mustard Pheasant: Replace Dijon mustard with honey mustard and add 1 tbsp honey.
3. Asian Ginger Pheasant: Add 1 tbsp soy sauce and 1 tsp grated ginger to the marinade.
4. Smoky BBQ Pheasant: Substitute smoked paprika with 1 tbsp BBQ sauce and 1 tsp liquid smoke.
5. Herb Butter Garlic Pheasant: Use extra butter and double the garlic for a richer flavor.

Best Pairings

• Grilled asparagus with butter and sea salt
• Charred sweet corn on the griddle
• Roasted garlic mashed potatoes (cooked on the griddle as a patty)
• Fresh arugula salad with lemon vinaigrette
• A glass of Nebraskan Chardonnay

Conclusion

Grilling pheasant on the Arteflame ensures incredible flavor and tenderness. By searing at 1,000°F and then cooking gently on the griddle, you create an unmatched texture and juiciness. Pair this dish with your favorite grilled vegetables and enjoy an authentic, outdoor Nebraska-style feast.