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.
Embrace the speed and convenience of air fryer cooking with these quick and tasty pheasant Kievs that the whole family can enjoy. Filled with a garlicky butter blend, coated in breadcrumbs and cooked until they are golden brown, this dish can be served with a summer salad and chips, or warming winter vegetables and creamy mashed potato.
This speedy and straightforward dish combines our beautiful pheasant fillets prepared by our butchers from locally shot pheasants, along with an authentic, aromatic Goan curry paste which. you can order from our pantry. A delicious curry with big Goan and gamey flavours is all yours to enjoy with minimal effort!