- Hot Grill (350F or hotter)
- Tongs or “Flipper”
- Small mixing bowl
- Cleaned Wild Pheasant (Boneless Breast or Thigh)
- Wild Game Fixx
- Motley Mustard
- Arugula Lettuce
- ½ a lemon (or small amount of Lemon Juice)
- Sliced Monterey Jack Cheese (Use a spicy version if you like it hot)
- Brioche Burger Buns
- Cooking spray or Olive oil
Preheat grill to at least 350. I like to liberally season one side of the meat with Wild Game seasoning before I pre heat my grill then once it hits 350F, I flip the meat and season the other side; this allows a little time for the seasoning to absorb into the meat.
Once the grill is to temp, i like to “grease the grates”. This can be done by either spraying some cooking oil directly on the grate (be careful of flare ups) or I apply olive oil to a big chunk of onion or potato & use my tongs to rub the grate with the oiled up vegetable.
After the grates are greased, I place my pheasant on the grill (the side I seasoned first directly on the grate). While it starts its cooking process, I toss some arugula lettuce (enough for however many sandwiches I plan on making) into my mixing bowl & add approximately 2 teaspoons of lemon juice (1 good squeeze from a half a lemon) to give the Arugula a citrus twist.
After the Pheasant has been on the grill for about 3 minutes, I use my tongs to give it a 90 degree turn (grill marks are important to some people & this helps give the nice cross hatch marks) #joetip: When turning any meat on the grill, place it down on a different area of the grate as it will be hotter than where you just took it off. This will help cook more evenly and give you more prominent grill marks!
After the next 3 minutes on the grill, I flip the meat over so as to start cooking the other side.
After it has been in place for 3 minutes, I give it another 90 degree turn and this is where I like to check the temperature. Depending at what temperature you are cooking at, you should see a temp of about 145F. If this is the case and you like toasted buns, place your buns center side down on either a top rack or off the the side away from a direct flame.
As with most poultry, we are looking for an internal temp of 165 in the breast, 185 with the dark meat so we should be getting close.
When we are about 15-20F below final temp, I add my cheese allowing it time to melt without overcooking the meat but should your meat reach 5F below donesness before the cheese is melted, move it away from the direct flame & the cheese will melt as the internal temp of the pheasant reaches its proper temp.
Once the cheese is melted, its time to start assembly! Top your bottom bun with your cheese covered pheasant then I like to add 5-6 drops of Motley Mustard as it helps stick the lettuce to the sandwich. I like a little extra heat so I add a few more drops on top the lettuce to help creat a binder for the top lettuce to stick to the top bun & make the sandwich easier to eat without it falling out on your shirt.