Grilled Pheasant

Ring Neck Pheasant

This is our family’s all time favorite pheasant recipe. (I think you could use it for any game bird, but it is particularly delicious with pheasant.)

Grilled Teriyaki Pheasant

1 cup oil
1/2 cup soy sauce
1 TBSP Garlic Salt
1 TBSP Horse Raddish
1 can sprite (or Mt. Dew)
2 pheasants, quartered

Mix the marinade ingredients and soda, add the pheasant pieces and marinate in refrigerator for 12 to 36 hours, stirring every so often. Grill on BBQ or in oven just until the inside barely starts to loose the pink color. Note that the different pieces (breasts vs leg/thighs) will cook at different rates. The key is not to over cook. Serve hot over mixed wild rice. The grilled pieces are also excellent cold the next day. 

We obtained this recipe from a friend and long-time hunting buddy, Damon Swenson, some 20 years ago and have been enjoying it ever since.


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