Wyoming Grilled Bacon-Wrapped Pheasant

Introduction

If you're lucky enough to get your hands on fresh wild pheasant, there's no better way to prepare it than wrapped in smoky bacon and kissed by the high flame of an Arteflame grill. This Wyoming-inspired recipe locks in the natural juices of pheasant with a steakhouse-quality sear, giving it bold flavor and an unforgettable golden crust. It's a simple yet elegant dish that showcases the true power of grill cooking, perfect for your next outdoor gathering.

Ingredients

• 4 wild pheasant breasts, cleaned and patted dry
• 12 slices thick-cut bacon
• 1 tablespoon kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon garlic powder
• 3 tablespoons unsalted butter, melted
• 2 sprigs of fresh thyme (optional)
• Toothpicks or butcher’s twine

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them at the bottom of your Arteflame grill.
2. Stack quality firewood over the napkins.
3. Light the paper and let the fire grow. In about 20 minutes, your grill will be ready for cooking with the center grate reaching over 1,000°F.

Step 2: Prepare the pheasant breasts

1. Season each pheasant breast with salt, pepper, and garlic powder.
2. Wrap each breast snugly with 2-3 slices of bacon, securing them with toothpicks or butcher’s twine.
3. Brush a light coating of melted butter over the bacon wrap to enhance the sear and flavor.

Step 3: Sear on the center grill grate

1. Place wrapped pheasant breasts on the center grill grate for a high-heat sear—roughly 1 minute per side.
2. Rotate them gently to sear all sides, creating a lightly caramelized crust on the bacon.

Step 4: Finish cooking on the flat top cooktop

1. Move the seared pheasant breasts to the flat cooktop closer to the outer edge where the temperature is more moderate.
2. Cook until the internal temperature of the pheasant reaches 150°F, flipping occasionally and basting with more butter if desired.
3. Remove from the grill when the internal temperature reaches 150°F. The meat will continue to cook off the grill to the ideal temperature of 165°F.

Tips

• Always sear on the center grill grate at 1,000°F to lock in the juices.
• Use butter instead of olive oil for richer taste and better caramelization.
• Move food to cooler zones on the flat top to control doneness perfectly without burning.
• Rotate bacon-wrapped pheasant gently to ensure even crispy bacon crust.
• Use a meat thermometer for precise internal temperature control to avoid overcooking.

Variations

1. Maple Glazed Bacon Pheasant: Brush pheasant with maple syrup before wrapping in bacon for a sweet and smoky contrast.
2. Rosemary Garlic Bacon Pheasant: Add minced garlic and chopped rosemary into the butter before basting for enhanced earthy flavor.
3. Jalapeño-Cheddar Stuffed Pheasant: Slice pockets into the pheasant breasts and stuff with shredded cheddar and thin jalapeño slices prior to wrapping.
4. Applewood Bacon BBQ Pheasant: Swap traditional bacon for applewood smoked and glaze pheasant with BBQ sauce just before removing from grill.
5. Peppercorn Bacon Whiskey Pheasant: Soak the pheasant breasts in a splash of whiskey with cracked peppercorn before grilling for deeper, smoky richness.

Best pairings

• Grilled asparagus tossed in butter and sea salt
• Flat-top grilled fingerling potatoes with rosemary
• Smoky corn on the cob with chipotle butter
• Craft amber ale or a chilled glass of oaked Chardonnay
• Griddled sourdough garlic bread with herbs

Conclusion

This Wyoming grilled bacon-wrapped pheasant is a true showstopper on the Arteflame grill. The high-temperature sear locks in flavor while the flat griddle finish allows you to maintain complete control over doneness. It's the perfect blend of rustic, wild, and gourmet—all cooked entirely outdoors with no pots, pans, or oven needed. Every bite is juicy, smoky, and incredibly satisfying.