Grilling Time: 1 Hour
Prep Time: 10 Minutes
Where to Cook: Lower Grate
- Whole pheasant
- 4 slices of bacon per breast
Angie’s Pheasant Glaze
- 1 can of condensed Cream of Mushroom Soup
- 1/2 packet Dry Onion Soup Mix
- Milk (enough to make creamy)
Season pheasant on all sides with Dakota Grills Country Seasoning™. Drape breast and thighs with your choice of bacon (do not pin in place). Place pheasant on bottom rack on its side; insert the probe into the top breast.
Set grill temperature to 320°F and probe to 165°F. Finished in approx. 1 hour from the cold grill. (If preheated, subtract 10 minutes. If cooking at 340°F, subtract another 10 minutes.) In a medium-sized pan, mix the first 2 ingredients and add milk until thick and creamy (thicker than gravy). Heat on stove until boiling, then cover and heat on LOW. Wait until pheasant has been on grill 1/2 hour, then ladle glaze over top pheasant breast and continue cooking. (If desired, you may gently flip pheasant over before adding the glaze.) Keep remaining glaze on low heat and serve when pheasant is ready. Add water or milk to a thin glaze, as desired.
Recommended side-dishes: grill Adam’s Onion Sauté, potatoes, sweet corn (soak for 15 minutes, leave the husk on), and small sweet potatoes on bottom rack; grill stuffed peppers, carrots, and bacon-wrapped asparagus on the top rack. May also add venison’s side-dishes when glazing pheasant. Ready at the same time as pheasant.
This recipe was submitted by Dakota Grills, LLC of Lake Preston, SD