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Marinate After Cooking Pheasants

RING-NECKED PHEASANT

The ring-necked pheasant, which became the state bird of South Dakota, is commonly found in agriculture farmlands with crops of corn, wheat, oats, barley or hay, or areas with grasslands mixed with small woodlands. Pheasant is a popular midwestern game bird, drawing hunters from across the nation each fall season.

Marinate After Cooking Pheasants

Marinating is a good way to impart flavor and moisture into wild game, and everybody knows you marinate game before cooking it, right? Not necessarily, says Scott Leyseth, the Sporting Chef. He says sometimes the meat tastes better if you marinate after it's cooked instead of before.

pheasant1 "Take the cooked meat and put it into a small cooler, the same size as the birds you are going to put inside of it," he says. "Then, take the marinade and pour it over the meat, while the birds are still hot and they're still rare to medium rare. Cover with foil and then close then lid and keep it closed for about one-half hour."

He continues, "What's going to happen is as that meat rests, its hot, especially if you happen to tenderize or something before, its just going to suck all that marinade right into the meat. You'll be amazed about how much more flavor there is when you use the marinade before cooking, instead of after you put the meat on the grill."

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Roho

Would like unique recipes for grilling squirrel.

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