How To Cook Perfect BBQ Roast Pheasant

The Easy Step-By-Step Method For Cooking Delicious BBQ Roast Turkey

• 1 whole pheasant - (800g - 1kg bird. This is enough for 2 people)
• 60ml gin
• 6 juniper berries
• 2 sprigs fresh thyme
• 1 large orange
• 2 tablsp oilive oil
• salt & pepper for seasoning

1. Spatchcock the pheasant and cut off the wing-tips.
2. Remove the flesh then from the next wing segment - because there is bugger all fat in pheasants, the wings are not particularly nice once the bird is cooked.
3. Zest the orange into a marinating dish and then juice the orange into the dish as well. Crush the juniper berries with a teaspoon and throw them in as well, along with the gin.
4. Marinate the pheasant in this mix for 2 - 4 hours.
5. OK, take the bird out and put it into a roasting pan. Now mix the olive oil with the marinade and then generously brush this over the bird.
6. Pre-heat your hooded BBQ to 250°C (482°F) or as high as you can get it. Then brush the bird again with the marinade and then put it in the BBQ and close the hood.
7. Now, roast the bird for 15-20 minutes. You are looking to achieve a target temperature in the thickest part of the breast is 75°C (167°F) - check it using a thermometer probe. Put the probe in approximately 3/4 of the way into the breast meat, making sure you don't go too far and hit bone.
8. Once the internal temperature is achieved, turn off the BBQ, but leave the hood closed. Leave the bird there for 15 minutes to allow the proteins to relax a little (i.e. the meat loosens up).

   It's important to note here that salmonella bacteria die at 74°C (165°F)so do not turn off the heat if the bird's internal temperature is much less than 80°C (176°F).

9. Once the bird has rested, simply cut it in half lengthways and serve with some roasted veges or whatever you like.

You're now one aof a very select group of people that have cooked the perfect BBQ roast pheasant - serve and enjoy.

Perfect Basics - Whole BBQ Roast Pheasant - Slow Cooked

Exactly the same process as above, up to the point of cooking the bird. Instead of a very hot, hooded bbq, try cooking the pheasant in a kettle bbq, like a Weber.

This could take 2-4 hours, but check the internal temperature of the meat every hour, looking for a temperature of 80°C (176°F), every hour, then every 10 minutes once it gets close

As the bird has cooked so slowly, there is no requirement to let it rest - simply cut it in half and serve with roasted veges.

Other Perfect Basics

Perfect Steak - for steaks from beef, kangaroo, lamb, mutton, venison and goat.

Perfect BBQ Roast Beef - for large cuts of beef, kangaroo, lamb, mutton, venison and goat.

Perfect Chops - for pork chops and fillet (tenderloin).

Perfect BBQ Roast Pork - for large cuts of pork.

Perfect BBQ Roast Duck - for roasting whole duck.

Perfect BBQ Roast Chicken - for roasting whole chicken.

Perfect BBQ Roast Goose - for roasting whole goose.

Perfect BBQ Roast Turkey - for roasting whole turkey.

Perfect BBQ Roast Quail - for roasting whole quail.