Grilled Pheasant With Barbecue Sauce

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 04/11/22
Barbecued pheasant recipe

The Spruce Eats / Victoria Heydt

Prep: 12 mins
Cook: 30 mins
Total: 42 mins
Servings: 4 servings

This is a simple pheasant recipe that calls for the bird to be grilled and basted with barbecue sauce. Taking less than 15 minutes to get ready, the pheasant is cut into pieces and sprinkled with paprika, salt, and pepper, then brushed with melted butter and placed on the grill. You can either make your own barbecue sauce or use your favorite brand, whichever you desire. The flavor of this meat makes a deliciously unique meal that will be enjoyed by all.

Pheasant is smaller than chicken and can be easily overcooked, so keep a watchful eye on it while it's on the grill. Since these are smaller birds, plan accordingly for how many you will need to buy. A farm-raised pheasant typically weighs from 2 1/2 to 3 pounds. This should be enough meat for 3 to 4 servings. Wild and farm-raised pheasants are said to have a distinctly different taste. Farm-raised pheasant tastes similar to chicken but with a richer taste, while wild pheasant has a stronger, gamier flavor.

Serve your barbecue pheasant with steamed green beans and wild rice or your favorite side dishes. Why not whip up a dessert to round out the meal? Try a baked custard or a chocolate soufflé as an end to a delicious dinner.

Ingredients

  • 1 pheasant, cut into pieces

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1/4 cup (4 tablespoons) unsalted butter, melted

  • 1 cup barbecue sauce

Steps to Make It

  1. Gather the ingredients.

    Grilled Pheasant With Barbecue Sauce ingredients

    The Spruce / Victoria Heydt

  2. Preheat grill for medium-high heat.

    Heat grill

    The Spruce / Victoria Heydt

  3. Sprinkle pheasant pieces with paprika, salt, and black pepper.

    Sprinkle with pepper, salt and paprika

    The Spruce / Victoria Heydt

  4. Brush with melted butter and place on grill rack.

    Pheasant on grill

    The Spruce / Victoria Heydt

  5. Cook for 15 to 20 minutes, turning occasionally. Baste with barbecue sauce frequently throughout the cooking process.

    Cook and baste with barbecue sauce

    The Spruce / Victoria Heydt 

  6. Reduce heat to medium and cook for an additional 10 to 15 minutes, or until the internal temperature of the pheasant reaches 165 F.

    Reduce heat

    The Spruce / Victoria Heydt

  7. Remove from heat and let rest for 5 minutes.

    Remove from heat

    The Spruce / Victoria Heydt

  8. Then carve and serve with your favorite sides.

    Cut up and serve

    The Spruce / Victoria Heydt

  9. Enjoy!

    Serve barbecued pheasant

    The Spruce / Victoria Heydt

Tips

  • Check the grilled pheasant with an instant-read thermometer to measure the temperature of the meat. For it to be fully cooked to USDA guidelines, it needs to reach 165 F.

Recipe Variation

  • You can use chicken in place of the pheasant, if desired.

How to Store

  • Leftover pheasant can be kept in an airtight container in the refrigerator for up to three days. To reheat, put it in a saucepan with a little water, cover, and simmer, being careful not to overcook and dry it out.
Nutrition Facts (per serving)
378 Calories
20g Fat
29g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 378
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 49%
Cholesterol 87mg 29%
Sodium 1373mg 60%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein 21g
Vitamin C 2mg 9%
Calcium 41mg 3%
Iron 2mg 9%
Potassium 359mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)