Grilled Marinated Game Birds
Author: Kitchens
  • 2 pheasants; skin on (or 4 partridge)
  • salt, to taste
  • freshly-ground black pepper, to taste
  • Marinade:
  • 1/2 Cup lemon juice
  • 1/2 Cup olive oil
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic; minced
  • 1/8 teaspoon freshly-ground black pepper
  1. Combine all marinade ingredients in small saucepan, and heat until bubbly. Cool to room temperature. Split birds into halves and put into large plastic bag. Pour marinade over birds, seal bag, and refrigerate overnight. Arrange birds on grate over hot coals, skin down. Grill until breasts are browned (10 to 15 minutes), basting every 5 minutes with marinade. Turn birds over, grilling and basting until juice runs clear when thigh is pricked. Season with salt and pepper.
  2. Recipe Source: All Outdoors
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