Nick went hunting with his dad and brother and they brought back quite a few pheasant breasts. We are continuing to explore various recipes for cooking them. This time we decided to marinate the breasts and cook them on the grill. We decided to serve them with couscous. Overall, it was a very nice meal. The marinade really added some great flavor to the breasts.
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| Served! |
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| On the Grill! |
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| Grilling! |
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| Marinating |
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| Marinating Pheasant |
Ingredients:
6-8 pheasant breasts
juice and zest of 2 lemons
1/4 cup oil
3 tablespoons chopped garlic
1/2 cup white wine
1 jar of chipotle peppers
juice and zest of 2 lemons
1/4 cup oil
3 tablespoons chopped garlic
1/2 cup white wine
1 jar of chipotle peppers
Directions:
1. Combine lemon juice and zest, oil, chopped garlic, chiptole peppers and wine in a bowl and mix together. Pour over the pheasants in a marinating dish or a ziplock bag and set to marinade for at least 6 hours. Turn the bag or flip the pheasants in the dish about halfway through.
2. Pre-heat grill to medium high
3. Grill breasts for 22 minutes - 11 minutes per side until desired done-ness is achieved.
4. Serve!
2. Pre-heat grill to medium high
3. Grill breasts for 22 minutes - 11 minutes per side until desired done-ness is achieved.
4. Serve!
What we liked:
The marinade was very flavorfull. It was great.
What we didn't like:
The pellets to be fished out of the breasts! :)
What Kaspian thought about it:
He liked the couscous.
Next time:
We will try another recipe!
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