Montana Pheasant Breast – Honey Mustard Grilled

Introduction

This Montana-inspired pheasant breast recipe delivers a perfect balance of sweet and smoky flavors. The honey mustard marinade enhances the richness of the pheasant while the high-temperature sear on the center grill grate of the Arteflame grill locks in juices for a tender, flavorful bite. Using the reverse searing technique, this method ensures a juicy interior with a perfect golden crust. Let’s fire up the Arteflame grill and create an unforgettable meal!

Ingredients

• 2 pheasant breasts
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp whole grain mustard
• 1 tbsp butter (for grilling)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Vegetable oil (for lighting the grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

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

Step 2: Marinate the Pheasant

1. In a small bowl, mix honey, Dijon mustard, whole grain mustard, salt, pepper, and smoked paprika.
2. Coat the pheasant breasts in the marinade and let them rest for at least 15 minutes.

Step 3: Sear the Pheasant

1. Place the pheasant breasts on the center grill grate, searing for about 1-2 minutes per side at 1,000°F.
2. Once the outside is beautifully golden, move the pheasant breasts to the outer flat-top griddle.

Step 4: Finish Cooking on the Flat Cooktop

1. Lower the cooking temperature by using the outer cooking zones.
2. Cook the pheasant breasts until they reach an internal temperature of 150°F.
3. Remove from the grill and let them rest for 10 minutes before slicing (they will continue cooking to 165°F).

Tips

• Use the reverse searing method to keep the pheasant juicy while achieving a perfect crust.
• Resting the meat allows the juices to redistribute, keeping it tender.
• Cook the pheasant on the hotter part of the flat griddle for a faster finish, or the cooler section for a slower cook.

Variations

1. Spicy Honey Pheasant: Add 1/2 tsp of cayenne pepper to the marinade for extra heat.
2. Garlic Herb Pheasant: Mix in minced garlic and fresh rosemary for an earthy twist.
3. Teriyaki Pheasant: Substitute honey and mustard with teriyaki sauce for a sweet and savory touch.
4. Citrus Glazed Pheasant: Use orange juice and zest in place of mustard for a bright, fresh flavor.
5. Smoky BBQ Pheasant: Swap out honey mustard for barbecue sauce and add a dash of chipotle powder.

Best Pairings

• Grilled asparagus with a buttery lemon drizzle
• Roasted sweet potatoes cooked on the flat top cooktop
• Charred Brussels sprouts with balsamic glaze
• A glass of dry white wine or light-bodied red wine

Conclusion

Cooking pheasant on the Arteflame grill using the reverse searing method ensures an unbeatable balance of juicy tenderness and a caramelized crust. Whether you’re grilling for a casual gathering or a special occasion, this Montana pheasant breast will impress!