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Author Topic: Grilled Italian Pheasant Kabobs  (Read 3059 times)

Offline Joshuadavis9

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Grilled Italian Pheasant Kabobs
« on: October 12, 2010, 04:37:44 PM »
Over the weekend I shot two pheasants;  one medium and one small-medium sized.  I ended up letting them marinade in one bottle of Italian dressing in a ziploc bag for 24 hours.  I sliced them up in bite-sized pieces as well as a red pepper, onion and mushrooms sliced in halves.  I used wooden skewers and soaked them in water for about 20 minutes prior to grilling.  Be careful with the mushrooms because they split when you put them on.  I grilled them on a medium heat for about 10 minutes then flipped them.  Use  the remnant dressing to coat the kabobs while grilling.  Pretty tasty with minimal effort. 

Offline Lightning_Rider

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Re: Grilled Italian Pheasant Kabobs
« Reply #1 on: October 12, 2010, 04:47:45 PM »
that sounds pretty tasty  :drool:

 


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