Whether you’re an avid hunter, a backyard griller, or simply looking for new ways to enjoy wild game, follow along for two pheasant recipes from Chef Michael Hunter.
First up is a barbecue pheasant dish with step-by-step tips on preparing, grilling, and finishing your bird to perfection without drying it out. Then, Chef Michael Hunter helps you master the art of risotto. Let’s dig in.
Barbeque Pheasant With Alabama White Sauce
Join Chef Michael Hunter, The Hunter Chef, as he fires up a delicious Alabama white sauce BBQ pheasant recipe that’s perfect for wild game lovers and BBQ enthusiasts.
This twist on a southern classic brings rich, smoky flavors together with the tangy, creamy kick of Alabama white sauce.
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For the pheasant:
– 2 pheasant breasts (or 1 whole pheasant, spatchcocked)
– Salt & freshly ground black pepper -
For the Alabama White Sauce:
– 1 cup mayonnaise
– ¼ cup apple cider vinegar
– 1 tbsp lemon juice
– 1 tbsp prepared horseradish (creamy style works well)
– 1 tbsp fresh grated horseradish
– 1 tbsp ballpark mustard
– ½ tsp cayenne pepper (optional, for heat)
– Salt and black pepper to taste
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1. Make the sauce
– In a bowl, whisk together mayonnaise, vinegar, lemon juice, horseradish, Dijon, Worcestershire, garlic powder, onion powder, and cayenne.
– Season generously with salt and pepper.
2. Prepare the pheasant
– Marinate the pheasant overnight in half of the sauce or at least 4 hours.
– Grill over medium-high heat (wood fire, charcoal, or gas) until internal temp reaches 150–155°F (65–68°C), about 5–7 minutes per side for breasts. Rest 5 minutes.
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– Slice pheasant and drizzle generously with Alabama white sauce.
– Serve extra sauce on the side for dipping.
– Pairs great with grilled corn, slaw, or roasted potatoes.
Pheasant Risotto
Chef Michael Hunter prepares a rich and flavorful pheasant risotto that highlights the best of wild game cooking.
This recipe combines tender, perfectly cooked pheasant with creamy risotto for a rustic yet refined dish.
- 1 whole pheasant, breasts and legs separated (or ~500 g pheasant breast meat)
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 2 shallots, finely minced
- 2 cloves garlic, minced (optional)
- 300 g (1 ½ cups) arborio rice
- 150 mL (⅔ cup) dry white wine
- 60 g (½ cup) freshly grated Parmesan
- 2 sprigs fresh thyme (leaves only)
- 6–8 basil leaves, finely sliced
- Salt and freshly ground black pepper, to taste
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1. Start the risotto
-Toast rice for 1–2 minutes until edges look translucent.
-In the same pan, add olive oil, pheasant meat, and shallots. Sauté gently 2–3 minutes.
-Stir in garlic (if using) and arborio rice.
-Pour in white wine, stirring until mostly absorbed.
2. Add stock gradually
-Add a ladle of hot stock at a time, stirring continuously.
-Allow each addition to absorb before adding more. Continue until rice is creamy and al dente (10-15 minutes).
3. Finish the risotto
-Stir in cooked pheasant pieces.
-Add thyme leaves, remaining 4 tbsp butter, and Parmesan. Stir vigorously to make the risotto creamy.
-Taste and adjust seasoning with salt and pepper.
-Just before serving, fold in fresh basil for brightness.
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1. Spoon onto warm plates.
2. Garnish with extra Parmesan and a drizzle of good olive oil.
3. Pair with a crisp Italian white wine