- Newman’s Own Caesar Salad Dressing(enough to cover meat when marinating)
- Dry Red & White Wine (1/4 cup per gallon freezer bag of pheasant)
- Olive Oil (1/4 cup per gallon freezer bag of pheasant)
- Salt and pepper (add to taste)
- Wooden Skewers
Thoroughly rinse pheasant breasts. Trim & remove lateral tendon at bottom of breast. Slice breast into strips approximately 1 inch wide by 2-3 inches long. Place pheasant into large plastic freezer bags. Cover meet with salad dressing, and add in olive oil & wine. Marinate pheasant in refrigerator overnight.
Prior to cooking, soak wooden skewers in water for 15 minutes. Put pheasant strips onto skewers lengthwise. Grill pheasant for a couple of minutes on each side making certain not to overcook as this will cause the meat to dry out.
For best results cook over charcoal or wood.