Grilled Pheasant Legs Recipes

GRILLED PHEASANT WITH BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Preheat grill for medium-high heat.
• Sprinkle pheasant pieces with paprika, salt, and black pepper.
• Brush with melted butter and place on grill rack.
• Cook for 15 to 20 minutes, turning occasionally. Baste with barbecue sauce frequently throughout the cooking process.
• Reduce heat to medium and cook for an additional 10 to 15 minutes, or until the internal temperature of the pheasant reaches 165 F.
• Remove from heat and let rest for 5 minutes.
• Then carve and serve with your favorite sides.
• Enjoy!

GRILLED PHEASANT LEGS

Steps:

• 1. Partially bone the pheasant legs by cutting out each thigh bone, working from the inside of the top of the leg. Prepare the stuffing as described, then stuff the pheasant legs with the stuffing and tie or sew the openings shut, or pin shut with toothpicks. Wrap each pheasant leg in 2 strips of pancetta with a sprig of rosemary underneath. Tie the pancetta in place with butcher's string.2. Preheat the grill to medium-high.3. When ready to cook, oil the grill grate. Arrange the pheasant legs on the hot grate and grill, turning with tongs, until the skin is nicely browned and the tip of a skewer or sharp knife comes out very hot, 8 to 12 minutes per side. Move the legs as needed to avoid flare-ups from the dripping pancetta fat. Untruss the legs before serving.Serves 2