Barbecued Pheasant

SpotX Wild Foods Recipe from John Kiriakidis - Rod and Rifle Magazine
Prep:3 hours Cook:30 minutes Difficulty:2

Ingrediants:

• 1 pheasant, dressed with skin on.
• Juice of 1 lime.
• 2 cloves of garlic, crushed.
• 4 fresh sage leaves.
• 3 teaspoons red wine vinegar.
• ¼ cup apricot jam.
• 1 teaspoon salt.
• 1 teaspoon pepper.

Directions:

• Split pheasant with a sharp knife/shears down either side of backbone.
• Discard the backbone and then press the bird flat like a book.
• Use a few skewers pushed in through the sides to hold flat.
• Put a couple of slashes in each thigh to speed the cooking.
• Mix the garlic, lime juice, vinegar, salt and pepper.
• Put pheasant in a bowl and rub mixture into the bird thoroughly.
• Cover and let to marinate for at least two hours in the fridge.
• On a medium heat cook pheasant bone side down for about 10 minutes.
• Flip and continue cooking breast side down for another 7-10 minutes.
• The time will vary depending how fat your bird is but don’t overcook it.
• When the bird is just about ready, baste it all over with the apricot jam.
• Continue for another minute to glaze it, be careful that it doesn’t burn.
• Serve with a salad and potato chips, also cooked on barbecue.
• A glass or two of Pinot Gris and you have simply brilliant summer fare.