Prairie Pheasant Breast
Comments: So good, it can be served with along with Champagne.
Servings: 4 to 6
IngredientsPreparation
  • 2 or 3 pheasant breasts, boned and skinned
  • 8 to 12 slices bacon
  • 3 tablespoons [45 mL] soy sauce
  • 1 cup [250 mL] dry white wine
  • Salt
  • Freshly ground black pepper
  • Cut each boned pheasant breast into 4 pieces.
  • Wrap 1 slice bacon around each breast piece and secure with string or wooden picks.
  • Into a large bowl, combine soy sauce, wine, salt and pepper.
  • Add pheasant, turning to coat, all sides.
  • Cover and marinate, refrigerated, at least 6 hours or overnight.
  • Preheat barbecue until hot.
  • Remove pheasant from marinade.
  • Grill pheasant breasts for 10 to 12 minutes or until meat is browned and bacon is just crispy.