Nevada Sierra Grilled Pheasant on Arteflame

Introduction

Sierra Grilled Pheasant brings the rustic flavors of the Nevada outdoors straight to your backyard grill. Using the reverse searing method on the powerful Arteflame grill, you’ll lock in juiciness and elevate your game bird to gourmet level. Paired with smoky grilled root vegetables cooked on the Arteflame’s flat top cooktop, this grilled pheasant recipe delivers mouthwatering, flame-kissed flavor with every bite.

Ingredients

• 2 whole pheasant breasts, skin on
• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tbsp lemon juice
• 4 small carrots, halved
• 2 parsnips, peeled and chopped
• 1 sweet potato, sliced into thick wedges
• 1 small red onion, quartered
• 2 tbsp butter for grilling vegetables
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F and the flat cooktop reaches optimal searing temperature.

Step 2: Marinate the pheasant

1. In a small bowl, mix melted butter, garlic, rosemary, salt, pepper, and lemon juice.
2. Rub the mixture evenly over the pheasant breasts.
3. Let them rest at room temperature for at least 15 minutes.

Step 3: Sear the pheasant

1. Place the pheasant breasts skin side down on the center grill grate to sear.
2. Sear each side for 1-2 minutes until deeply golden with grill marks, locking in the juices.

Step 4: Finish cooking on the flat top

1. Move the seared pheasant to the hotter inner ring of the flat top cooktop.
2. Cook for another 10–15 minutes, flipping occasionally until internal temperature reaches 150°F (pull 15°F before your target of 165°F).
3. Let rest while you grill vegetables.

Step 5: Grill the root vegetables

1. Spread carrots, parsnips, sweet potatoes, and onions on the flat top.
2. Add butter over the vegetables as they sizzle.
3. Use the different heat zones to properly caramelize everything without burning.
4. Turn the veggies occasionally until golden brown and tender (about 12–15 minutes).

Tips

• Pheasant is lean, so don’t overcook – remove from grill at 150°F and let rest to reach 165°F.
• Use butter instead of oil for richer flavor in both meat and vegetables.
• Balance flavors with a splash of lemon juice before serving.
• Use the outer cooktop edges for slower-cooking veggies, and bring them inward to finish.
• Always rest meat before slicing to maintain juice retention.

Variations

• Spicy Southwest Pheasant: Add chipotle chili powder and smoked paprika to the marinade for bold southwestern flavor.
• Citrus Herb Pheasant: Marinate with orange zest, thyme, and lemon for bright and fresh citrus notes.
• Whiskey Glazed Pheasant: Brush on a whiskey butter glaze for a rich, smoky sweetness.
• Maple Dijon Pheasant: Add maple syrup and Dijon mustard to the marinade for a sweet-savory coating.
• Asian-Inspired Pheasant: Use soy sauce, ginger, garlic, and sesame oil for a bold umami twist.

Best pairings

• Smooth Chardonnay or a light Pinot Noir
• Grilled cornbread or rustic sourdough slices on the Arteflame
• Grilled asparagus or broccoli as green sides
• Wild rice with herbs
• Peach cobbler or grilled pineapple for dessert

Conclusion

This Nevada Sierra Grilled Pheasant is a flavorful and elegant meal that’s incredibly easy to make with the Arteflame grill. Thanks to the unique combination of high-temp center searing and the gentle even heat of the flat top, both the pheasant and vegetables come out perfectly every time with no risk of burning.