Wild In The Kitchen – Onion-Stuffed Grilled Pheasant

Onion-Stuffed Grilled Pheasant

If you get the opportunity to hunt pheasants out west or on a preserve, try this recipe.

4 pheasant breast halves

3 cups apple juice

5 cloves garlic

4 tablespoons rosemary

2 cups brown sugar

5 orange peels

5 whole bay leaves

1 cup kosher salt

1 gallon of water

4 green onions

1 cup Moore’s Marinade

1 cup Pepsi

1 cup Worcestershire sauce

In one gallon of water, make brine by adding salt, apple juice, minced garlic, rosemary, orange peels and brown sugar. Add breast halves to brine and refrigerate overnight. Remove breast halves and pat dry. Pound breasts to 1/2-inch thick with meat hammer. Place breasts in Moore’s Marinade, Pepsi and Worcestershire sauce and refrigerate for four hours. Remove breast halves and lay on flat surface. Pat dry. Place one green onion in middle of each breast half and roll the breast around it and pin with a toothpick. Cook over medium-high heat on grill.