Grilled Pheasant

Grilled Pheasant

https://pauliesaucerecipes.com/post/grilled-pheasant/

Ingredients
* 1 Whole Pheasant
* 1 cup extra virgin olive oil
* ½ cup balsamic vinegar
* ¼ cup low sodium soy sauce
* ¼ cup Worcestershire sauce
* ¾ cup brown sugar
* 1 teaspoon black pepper
* 2 tablespoons dijon mustard
* 1 tablespoon dried oregano
* 1 tablespoon onion powder
* 4-5 rosemary sprigs
* 2 tablespoons butter
* Lemon wedges

Instructions
* Remove the spine and cut the pheasant in half 
* Add olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, black pepper, dijon mustard,  dried oregano, onion powder to a mixing bowl and mix thoroughly 
* Place your pheasant halves meat side down into the mixing bowl 
* Press down on the pheasant halves so the marinade covers all the meat 
* Add fresh rosemary sprigs to the marinade 
* Cover with plastic wrap or tin foil and place in the refrigerator for 4 hours 
* After 4 hours remove the pheasants from the marinade and pat dry 
* This step is optional but i lightly season the meat side with black pepper
* Prepare your grill for indirect grilling  
* Set your grill to medium heat around 375-400 degrees 
* Sear off your pheasants on both sides and place on the cool side till your reach an internal temp of 160 degrees 
* Once they reach an internal temperature of 160 degrees remove form the grill and let them rest for 5 minutes 
* Add butter to the top of the pheasant so it melts while the meat rests
* Drizzle lemon juice over the top
* Plate up with some mashed potatoes, grilled vegetables or eat as is and enjoy!