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.
