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Grilled pheasant with smoked jalapeno chimichurri sauce

Grilled Pheasant with Smoked Jalapeño Chimichurri

Jack Hennessy
Wave goodbye to summer with this fresh and spicy wild game meal from the grill
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Main Course
Cuisine American
Servings 4
Calories 540 kcal

Equipment

  • Food processor

Ingredients
  

Grilled Pheasant

  • 1 whole pheasant butchered
  • Kosher salt
  • Black pepper
  • Olive oil

Chimichurri

  • 6 jalapeño peppers halved and smoked
  • cups flat Italian parsley
  • 1 cup cilantro
  • 2 tbsp fresh oregano
  • 2 tbsp fresh basil
  • 3 tbsp honey
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsbp garlic freshly minced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil

Instructions
 

  • Butcher pheasant into legs, thighs, wings, and one whole bone-in breast
  • Lightly dust with kosher salt and freshly cracked black pepper and allow to sit out at room temperature for 2 hours prior to grilling
  • While pheasant comes to room temp, cut jalapeños in half and smoke at 200 F for 2 hours
  • To make chimichurri, decide on what level of spice you want. Seed some or all of the jalapeños (see notes above) or add all jalapeños, including pulp and seeds, into food processor alongside other ingredients.
  • Add 1½ cups freshy Italian parsley, 1 cup fresh cilantro, 2 tablespoons fresh oregano, 2 tablespoons fresh basil, 3 tablespoons honey, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon fresh garlic, and ½ cup red-wine vinegar to the food processor with the jalapeños. Blend thoroughly, then slowly add ¼ cup olive oil while continuing to blend.
  • Put chimichurri in fridge until ready to serve
  • Grill pheasant adequately—160 degrees Fahrenheit for breasts and 180-190 F for legs, wings, and thighs. Pro tip: It helps to set up two-zone heating (one direct and one indirect) and cover your grill while cooking. When you’ve reached the ideal sear, move pheasant breast bone-down to indirect heat and stack thighs, legs, and wings either around or on top to avoid further searing the meat.
  • Once pheasant is completely grilled, allow to rest 10 minutes before serving
  • Serve with dollops (or delicious smears) of chimichurri or allow guest to add at their leisure

Nutrition

Calories: 540kcalCarbohydrates: 16gProtein: 45gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 138mgSodium: 677mgPotassium: 696mgFiber: 2gSugar: 14gVitamin A: 2792IUVitamin C: 67mgCalcium: 66mgIron: 4mg
Keyword Grilling, Pheasant
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