January 12, 2010
- 4 large pheasant breasts
- 3 tablespoons dried tarragon leaves
- 1/4 cup lemon juice
- 1/4 cup teriyaki sauce
- 1 cup honey
- Ground black pepper
Preheat bbq to 500ªF degrees.
Place the pheasant into a baking dish and sprinkle with tarragon.
Pour lemon juice over the meat, then pour teriyaki sauce over breasts.
Generously spread the honey over the breasts.
Season the pheasants generously with salt and ground black pepper.
Place into the bbq, if gas turn down heat by 1/3, if cooking over charcoal move to indirect side of the grill roast until done, about 20-25 minutes.
When you puncture the bird the juices should run clear.
Be careful not to overcook the pheasant, as it is a very dry bird with very little fat.
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