Basil grilled pheasant

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Dan Hensley

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Ingredients:

4 pheasant breasts, ½ teaspoon coarsely ground pepper, 3 teaspoons melted butter, 3 teaspoons softened butter, ¼ cup fresh chopped basil leaves, 1 teaspoon grated Parmesan cheese, ¼ teaspoon garlic powder, 1/8 teaspoon salt, 1/8 teaspoon pepper.

Directions:

Split the basil into two equal piles. Press coarse pepper into pheasant breasts. Combine the melted butter and 1/8 cup chopped basil and stir well. Brush pheasant lightly with basil and butter mixture. Combine the softened butter, 1/8 cup chopped basil, Parmesan cheese, garlic powder, salt and pepper. Beat until well blended. Transfer to small bowl and set aside. Grill pheasant breasts over medium heat for 20 to 25 minutes, turning and basting frequently with remaining melted butter mixture. Serves four.

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