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Greg’s Pheasant Phattie

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Description: A delicious fall and winter entrée while creating memories. Greg (Memphis’ Technician, Customer Service and Resident Cook) and Ziggy, his beloved German Wirehair, had a successful pheasant hunt in South Dakota this year.  We're sure you'll enjoy his recipe.

 

                                                Yield: 4 servings 

                       Recommended Pellets: Pecan and/or Apple, All Purpose

                   Marination/Season Time: White wine marinade, 2-3 hours

                                   Cooking Time: 2 hours


Ingredient:                Specification:                     Amount:

Pheasant Breasts           Pounded             3 breasts

Cream Cheese                  n/a                  ½ cup

Bacon                             n/a                ½ package

Pepperjack Cheese        Shredded              1 cup

Artichoke Hearts           Chopped                  4

Spinach                Chopped & drained       1/2 cup        

  

Directions:

 1. Marinate the pheasant breasts over night or for at least 2-3 hours.

 2. Preheat the Memphis Wood Fire Grill to 225 degrees.

 3. Pound the 3 pheasant breasts flat.

 4. Make a bacon weave mat out of the ½ package of bacon.

 5. Put the breasts onto the bacon weave.

 6. Spread cream cheese on the breasts.

 7. Sprinkle shredded pepperjack cheese over the cream cheese.

 8. Evenly distribute pieces of artichoke heart over the cheese.

 9. Evenly place chopped and drained spinach.

10. Gently roll the Pheasant Phattie roll into a log form.

11. Place the Pheasant Phattie onto the Memphis Grill and cook at 225 degrees for

       1 hour.

12.  Adjust the grill temperature to 325 degrees and cook for 1 more hour.

13.  Let rest for 5 minutes.  Serve and enjoy!

 

Memphis Wood Fire Grills…. Revolutionizing Outdoor Cooking!

 

Cook Time: 
2 Hour

Greg’s Pheasant Phattie


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