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<\/a><\/p>\n2 Whole Pheasants, plucked with skin on<\/p>\n
Duck Fat or Oil for Grilling<\/p>\n
4 Skewers (2 for each bird)<\/p>\n
Dry Rub<\/p>\n
1 T. Salt<\/p>\n
1 t. Black Pepper<\/p>\n
2 t. Dried Oregano<\/p>\n
1 t. Cumin<\/p>\n
1 t. Red Pepper Flakes<\/p>\n
1 t. Onion Powder<\/p>\n
1 t. Garlic Powder<\/p>\n
1 Lime, Zested on a microplane<\/p>\n
Mojo Sauce<\/p>\n
\u00c2\u00bd C. Fresh Orange Juice<\/p>\n
\u00c2\u00bc C. Fresh Lime Juice<\/p>\n
1 C. Olive Oil<\/p>\n
8 Cloves of Garlic, smashed<\/p>\n
1 C. Fresh Cilantro<\/p>\n
1 Jalapeno, roughly chopped (with or without seeds)<\/p>\n
Salt + Pepper to Taste<\/p>\n
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Prepare Dry Rub: Make the dry rub by mixing the above listed ingredients in a bowl. The spice mix should be plenty for two whole birds. Save the leftover rub for seasoning side veggies, potatoes, etc.<\/p>\n
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Spatchcocked Pheasant:\u00c2\u00a0\u00c2\u00a0 Using heavy duty scissors, cut along each side of the spine and remove. Roll the legs out front and flip the bird over so that it faces up. Press down firmly with your hands on the breast plate to it flatten out some.\u00c2\u00a0\u00c2\u00a0 Pat the pheasant as dry as you can with paper towels. Season generously with the dry rub.\u00c2\u00a0 If you kept the skin on, be sure to rub the spice mix under the skin so it covers the meat, being careful not to tear it.\u00c2\u00a0\u00c2\u00a0 For optimal results, set your birds skin side up on a sheet pan or a container uncovered so that it gets plenty of airflow. Let the pheasants rest and dry out for several hours or overnight in the fridge if possible.\u00c2\u00a0 The drier the skin is, the crispier it will be once grilled.<\/p>\n
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Mojo Sauce:\u00c2\u00a0\u00c2\u00a0 Prepare the Mojo sauce by combining all of the above listed ingredients in a food processor or blender. Puree until smooth and store in the fridge until ready to use.<\/p>\n
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Grill: Remove the pheasant from the fridge about an hour before grilling and let it come to room temperature.\u00c2\u00a0 Rub the birds down with about 2 t. of fat\/oil per bird. Use 2 skewers per bird to help stabilize it by piercing through the top of the breast and crossing over through the thigh meat (on both sides).\u00c2\u00a0 Heat the grill over medium high heat. Grill the pheasant skin side down for about 5 minutes or until the skin begins to char. Flip the Pheasant and then move it to the side of the grill over indirect heat. Turn the burners down to low, close the lid and let it continue to cook for an additional 25- 30 minutes or until the thigh meat registers to 165 degrees. Remove the pheasant from the grill and serve with the Mojo sauce<\/p>\n","protected":false},"excerpt":{"rendered":"
Grilled Pheasant with Mojo 2 Whole Pheasants, plucked with skin on Duck Fat or Oil for Grilling 4 Skewers (2 for each bird) Dry Rub 1 T. Salt 1 t. Black Pepper 2 t. Dried Oregano 1 t. Cumin 1 t. Red Pepper Flakes 1 t. Onion Powder 1 t. Garlic Powder 1 Lime, Zested on a microplane Mojo Sauce \u00c2\u00bd C. Fresh Orange Juice \u00c2\u00bc C. Fresh Lime Juice 1 C. Olive Oil 8 Cloves of Garlic, smashed 1…<\/p>\n