British Grilled Pheasant with Cranberry Glaze

Introduction

Grill up a delicious, tender British pheasant with a rich cranberry glaze on the Arteflame Grill. The high heat of the center grate sears the meat perfectly, locking in the juices while the large griddle cooktop brings the pheasant to the ideal doneness. Enjoy a flavorful, juicy pheasant with a sweet-tangy cranberry finish, all cooked to perfection on the Arteflame.

Ingredients

• 2 wild pheasant breasts
• 1 cup cranberry sauce
• 2 tbsp unsalted butter
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins inside the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and wait about 20 minutes for the grill to heat up.

Step 2: Prepare the Pheasant

1. Season the pheasant breasts with salt and pepper.
2. Melt the butter and mix it with cranberry sauce, honey, Dijon mustard, and thyme.

Step 3: Sear the Pheasant

1. Place the pheasant breasts on the center grill grate, searing for 2 minutes per side to lock in the juices.
2. Once seared, move the pheasant to the flat griddle cooktop.

Step 4: Cook to Perfection

1. Brush the pheasant with the cranberry glaze.
2. Cook the pheasant on the flat griddle cooktop, flipping occasionally, until the internal temperature reaches 150°F.
3. Remove the pheasant when it reaches 135°F as it will continue cooking after removal.

Step 5: Serve

1. Let the pheasant rest for 5 minutes.
2. Brush with additional cranberry glaze before serving.

Tips

• Always preheat the Arteflame grill properly for the best sear.
• Use a meat thermometer to ensure precise doneness.
• Let the meat rest before slicing so it stays juicy.
• Cook side dishes like roasted vegetables on the flat griddle while grilling the pheasant.

Variations

1. Garlic and Herb Pheasant: Add minced garlic and rosemary to the glaze for extra depth.
2. Spicy Glaze Pheasant: Mix in a teaspoon of chili flakes or hot sauce to give your glaze some heat.
3. Maple Glazed Pheasant: Replace honey with maple syrup for a richer sweetness.
4. Orange Cranberry Pheasant: Add orange zest and juice for a citrusy kick.
5. Balsamic Cranberry Pheasant: Use balsamic vinegar in the glaze for a tangy contrast.

Conclusion

Cooking British Pheasant with Cranberry Glaze on the Arteflame grill results in an incredibly juicy, flavorful dish with a beautiful sear. By using the reverse searing method and the wide griddle surface, the pheasant stays tender and delicious. Enjoy this dish for a special meal that showcases wild game cooked to perfection.

Best Pairings

• Roasted root vegetables grilled on the Arteflame.
• Grilled asparagus with a squeeze of lemon.
• Buttery mashed potatoes.
• A glass of full-bodied red wine like Cabernet Sauvignon.