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Cathy's Grilled Pheasant
Submitted by Craig Bentley.
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~ 2 pheasants, split lengthwise and washed thoroughly
~ 2 packages Wishbone dry Italian dressing mix
~ 1 package onion soup mix
~ gallon size zip lock bags
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Mix the dressing mix and soup mix together.
Wash the birds and pat dry with paper towels.
Place each half a bird in a gallon size zip lock bag.
Add equal amounts of the dry ingredients to each bag.
Shake and turn to coat evenly.
Place in refrigerator overnight. Turn occasionally.
Heat your grill to medium hot using gas or charcoal.
While the fire is getting ready, remove the birds from their bags and place on a cookie sheet in refrigerator until a slight glaze appears.
Place the birds on the prepared grill cavity side down.
Cook about 20 minutes or until lightly charbroiled. Flip and cook until browned to your preference turning at least twice in 40 to 45 minutes.
Serve with long grain and wild rice pilaf with mushrooms.
Enjoy with a glass or two of wine.
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