Greg’s Pheasant Phattie

A delicious fall and winter entrée to enjoy 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. We recommend using pecan or apple pellets for this recipe, which serves 4.


  • 3 pheasant breasts
  • 1/2 C cream cheese
  • 1/2 pkg bacon
  • 1 C pepperjack cheese, shredded
  • 4 artichoke hearts, chopped
  • 1/2 C spinach, chopped and drained


  1. Marinate the pheasant breasts overnight or for at least 2-3 hours.
  2. Preheat the Memphis Wood Fire Grill to 225 degrees F.
  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 and spinach over the cheese.
  9. Gently roll the Pheasant Phattie roll into a log form.
  10. Place the Pheasant Phattie onto the Memphis Grill and cook at 225 degrees F for 1 hour.
  11. Adjust the grill temperature to 325 degrees F and cook for 1 more hour.
  12. Let rest for 5 minutes. Serve and enjoy!