Pheasants are active wild game birds. Roosters run and are strong flyers. They tend to have more muscle than fat. This means that they can also be a bit tougher to eat. I have tried a Game Bag full of recipes over the years.
My favorite whole bird recipe is to grill them using the Beer Can Chicken plan. You just need to use a smaller, narrower can, to insert into the cockbird’s body cavity. You can build a quick disposable platform using long support nails to hold the smaller pheasants and can, so they do not fall over. This will work with grouse, quail, huns, and… Poaching the bird’s meat and adding them to a soup or stew is also a great way to utilize pheasants. Wild pheasants will not be as tender as, walk around the yard, chickens.
Here is a recipe that will be an enjoyable way to feast on your Ringneck Harvest.
- Skinless, boneless pheasant portions
- 1 26 oz, can/jar of Pickled Jalapeno peppers. Whole, not sliced. You can use milder peppers if you prefer.
- Fajita seasoning or your preferred poultry spice blend.
- 1 stick of butter, unsalted
- Hot Sauce I enjoy the Old Bay Hot Sauce Brand
- Salt and pepper. I have also used a meat tenderizer if on hand.
- Olive oil
Clean, skin, and bone out the pheasant. Cut into Bun serving sized portions. I slice the breasts into thinner sized pieces. The thigh is a flavorful piece of the bird. Place the meaty parts into a glass bowl or Zip Bag. Add an entire jar/ can of jalapenos into the container. I also add salt/pepper and a few tbsps. of olive oil. Refrigerate for at least 4 hours. I have allowed the meat to marinate for over 24 hours with tasty results. Sprinkle Fajita seasoning onto the marinated meat.
Preheat the grill to 400 degrees. I use charcoal or pellet stoves, but it can be done over a campfire or at home on a stove.
Combine the butter and some hot sauce in a small pan/can until melted.
If you feel that the legs/thighs are still too tough, cook them separately as an appetizer. Serve them on a toothpick and have a BBQ dipping sauce on hand. On a few occasions, the pheasant pieces never made it to the buns.
Place the meat pieces onto a wire rack that fits into a sided baking sheet. The butter baste will be added after the initial grilling. Close the grill lid but flip occasionally. You want a little char but do not burn, or dry out the meat too much. The thickest meat piece needs an internal temperature of 160 degrees, but you can eyeball the doneness you prefer. I have used a Dutch Oven on a campfire, with a round wire rack insert to cook the meat.
Prepare some hearty buns. I prefer a hot, toasted bun. You can do this by buttering the buns and quickly heating them up on the grill. Once ready, add some Mayo to both sides of the bun. Add your preferred toppings. I enjoy thin sliced tomatoes, red or sweet onions, cheddar cheese, and a slaw or shredded lettuce.
Bacon is always a nice addition to any appetizer or sandwich. You can use bacon bits or fried slices. I also have enjoyed Bleu Cheese salad dressing as a topping. To make a quick homemade version, add some sour cream, mayo, bleu cheese crumbles and some salt and pepper. Mix and lather onto the buns/bread.
Brioche buns are sturdier than standard burger buns. English Muffins and Kaiser Rolls also work well. Use what you have. On one occasion I had a couple loaves of French Bread that became Grilled Cockbird Subs.
One topping to add in the end is a fresh Guacamole to the top of the grilled pheasant. If you prefer a lip burning sandwich, add more hot sauce or sliced jalapenos to the sandwich. There is also a store-bought product called “SLAWSA” that comes in a mild or spicy version. It is a wonderful condiment for this sandwich, brats, or…
Once you try these wonderful Cockbird Sandwiches, you will rarely have any left for other recipes. Making the recipe your own is fun.
This is a sandwich to Cackle about!
Montana Grant
