Grilled Belgian Beer-Glazed Pheasant

Introduction

This Grilled Belgian Beer-Glazed Pheasant delivers incredible depth of flavor, with the perfect balance of smoky char and rich sweetness from honey and beer. Using the Arteflame grill, we achieve a steakhouse-quality sear on the center grate at over 1,000°F before finishing the pheasant to perfection on the flat cooktop. This method locks in juices and enhances every bite. Get ready for a gourmet grilling experience!

Ingredients

• 2 whole pheasant breasts, bone-in
• 1 cup Belgian beer (such as a Dubbel or Tripel)
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 4 tbsp unsalted butter, melted

Instructions

Step 1: Prepare the marinade

1. In a bowl, whisk together the Belgian beer, honey, Dijon mustard, minced garlic, thyme, smoked paprika, salt, and black pepper.
2. Place the pheasant breasts in a resealable bag and pour in the marinade. Seal the bag and refrigerate for at least 4 hours, preferably overnight.

Step 2: Fire up the grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire develop for about 20 minutes until the Arteflame grill is fully heated.

Step 3: Sear the pheasant

1. Remove the pheasant from the marinade and pat dry.
2. Brush the pheasant with melted butter.
3. Place the pheasant on the center grate of the Arteflame grill for a high-heat sear.
4. Sear each side for about 2 minutes to create a golden brown, crispy crust.

Step 4: Finish cooking on the flat top

1. Move the pheasant breasts to the cooler flat top griddle.
2. Cook for about 10-15 minutes, flipping occasionally, until the internal temperature reaches 150°F.
3. Remove the pheasant from the grill and let it rest to reach a final internal temperature of 165°F.

Tips

• Always remove meat from the grill when it's 15°F below the target temp, as it will continue cooking.
• Basting with additional melted butter during cooking enhances the flavor and juiciness.
• Rotate the pheasant on the griddle for even cooking and let it absorb delicious smoky flavors.

Variations

1. Spicy Belgian Pheasant: Add 1 tsp cayenne pepper to the marinade for a fiery twist.
2. Herb-Infused Pheasant: Increase the thyme and add rosemary and sage for a fresher herbal flavor.
3. Citrus-Glazed Pheasant: Substitute honey with orange marmalade for a tangy-sweet coating.
4. Smoky Bourbon Pheasant: Add 2 tbsp bourbon to the marinade to deepen the smoky notes.
5. Garlic Butter Pheasant: Add 2 more cloves of garlic and use garlic butter instead of plain butter.

Conclusion

Grilling pheasant over an open flame and finishing it on the Arteflame’s flat top griddle brings out exquisite flavors. The Belgian beer and honey glaze infuse the bird with a gorgeous balance of sweetness and smoky depth, while the butter enhances its juiciness. Give this dish a try next time you fire up your grill!

Best Pairings

• Side: Grilled Brussels sprouts with crispy bacon.
• Beverage: A Belgian Dubbel complements the dish beautifully.
• Dessert: A dark chocolate mousse to match the rich flavors.