Wednesday, March 11, 2015

Grilled Pheasant with Raspberry Balsamic Vinaigrette

Not too long ago a group of us headed out the the Winter Farmer's Market at Coastal Coffee Roasters in Summerville, South Carolina.

It was a nice, but cold, January day, and all of us were anxious to see some of our favorite farm friends at this winter market, as well as meet a few new ones. The Winter Market at Coastal Coffee Roasters is a very nice market with a variety of things offered, making it a Saturday destination well worth checking out for yourself.

I reached out to David Gravelin, of Wishbone Heritage Farms prior to our trip, and he offered me an awesome deal on 2 Pheasants he had left in his freezers he wanted to clear out to make way for the new season. I happily accepted and offered the 2nd one to a friend of mine.

On the first warm day this Spring, we fired up the grill and prepared our pheasant feast!

1 Pheasant, split in half
1 tbls olive oil
Salt and pepper to taste
Raspberry Balsamic Vinaigrette (click for recipe)

Turn grill on to direct medium high. Rub pheasant all over with olive oil and sprinkle well with salt and pepper on both sides. Grill, turning occasionally for 20 minutes. Liberally brush Raspberry Balsamic Vinaigrette on both sides of pheasant and continue grilling 10 minutes, basting on more vinaigrette several times. Grill until pheasant is cooked through, and internal temperature is 165 when tested with a digital read thermometer.

Serve immediately with roasted root vegetables, or your choice of sides.