This recipe will win over anyone who’s ever thought pheasant was dry and tasteless. Spatch-cocking involves cutting along the backbone of the pheasant so it can lie flat when grilled. It cooks at a relatively high temperature, allowing the skin to crisp on the outside, whilst the meat remains juicy and tender.
Light the Big Green Egg Direct set up with Cast Iron Searing Grid. Target temperature 180ºC.
Chop the herbs finely and place them in a bowl with the capers, mustard and olive oil and, lastly, the vinegar. Season well and leave at room temperature for flavours to mingle.
Ideally use a pestle and mortar to crush the garlic with a pinch of sea salt. Add the marjoram and pound it in with the garlic. Add the olive oil, then the lemon juice and wine. Season with pepper and stir.
Pour the marinade on top of the pheasant in a dish, massaging and then turn the pheasant flesh-side down to sit in the marinade. Leave to marinate for at least an hour.
Place the pheasants on the Cast Iron Searing Grid breast down for 10 to 12 minutes (depending on size of bird), then moving it 90 degrees halfway through to achieve searing “criss cross”.
Thank you to Big Green Egg for sharing this recipe with us.