These grilled pheasant skewers are a quick and easy Asian twist on what to do with pheasant breast! We normally serve these lightly sprinkled with sesame seeds on top of a bed of vegetable fried rice. You might want to double what you think you’ll need; these go fast! Serves four.
- 4 pheasant breasts (around 2lbs)
- 8-10 bamboo skewers; soak in water for AT LEAST 30 minutes.
- 1/4 cup of soy sauce (good stuff if you can find it, you will taste the difference)
- 2.5″ piece of fresh ginger; peeled and finely chopped
- 6 cloves of garlic; chopped
- 3/4 cup of honey
- Light your grill. If using a gas grill put one side on high and the other on medium-low heat. We want a zone to cook the chicken initially and a lower heat zone for finishing the glazing process so we don’t burn the honey.
- While the grill is warming soften the ginger and garlic in a small sauce pan with a small amount of vegetable oil. We don’t want to fully cook or burn the garlic or ginger, just warm and soften it.
- Stir in the soy sauce and the honey and allow to simmer for 3-4 minutes until the honey melts and ingredients mix well. Stir frequently.
- Remove the glaze from heat and set aside.
- Slice your pheasant breasts into roughly one inch chunks.
- Slide the chunks of pheasant onto the well soaked skewers.
- Place the pheasant skewers over high heat and cook for about 5 minutes on the high-heat side.
- Flip the pheasant skewers over and move to the medium-low heat side of the grill.
- Begin to brush on the glaze over the pheasant continuously for another five minutes or until your pheasant is fully cooked. *Do not over-cook your pheasant. This is the fastest way to ruin an otherwise delicious game bird.
- Remove from grill and serve with your choice of side!
- Lightly coat your measuring cup with oil before putting the honey in it. This will prevent the honey from sticking to the cup.
- If you are using a charcoal fired grill, place all your coals to one side in order to create a high-heat zone and a low-heat zone.
- Sprinkle some toasted sesame seeds over the pheasant skewers for an added touch.