Embark on a culinary journey to Tuscany, Italy, where the flavors of the countryside come alive in the Tuscan Grilled Pheasant. This exquisite dish showcases the region's rich culinary heritage, combining the savory taste of pheasant with a symphony of herbs, spices, and fresh ingredients.
Grilled to perfection, the pheasant retains its tender texture, while the marinade infuses it with a burst of Mediterranean flavors. Accompanying the main course are three delectable side dishes, each adding a unique dimension to the meal.
Roasted potatoes and vegetables provide a hearty and flavorful complement to the pheasant, while the Tuscan bread salad offers a refreshing and tangy contrast. Rounding out the experience is a classic Italian dessert, the panna cotta, a creamy and velvety treat that brings a sweet conclusion to this authentic Tuscan feast.
GRILLED PHEASANT WITH BARBECUE SAUCE
Steps:
- Gather the ingredients.
- Preheat grill for medium-high heat.
- Sprinkle pheasant pieces with paprika, salt, and black pepper.
- Brush with melted butter and place on grill rack.
- Cook for 15 to 20 minutes, turning occasionally. Baste with barbecue sauce frequently throughout the cooking process.
- Reduce heat to medium and cook for an additional 10 to 15 minutes, or until the internal temperature of the pheasant reaches 165 F.
- Remove from heat and let rest for 5 minutes.
- Then carve and serve with your favorite sides.
- Enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 29 g, Cholesterol 87 mg, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 1373 mg, Sugar 24 g, Fat 20 g, ServingSize Serves 4, UnsaturatedFat 0 g
TUSCAN PASTA SALAD WITH GRILLED VEGETABLES
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
TUSCAN RIB-EYE STEAK
Provided by Giada De Laurentiis
Categories main-dish
Time 12h40m
Yield 1 to 2 servings
Number Of Ingredients 14
Steps:
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.
GRILLED PHEASANT POPPERS
Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!
Provided by Lizzy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
- Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g
GRILLED TUSCAN APPETIZER SPREAD
Impress your guests with this glorious appetizer cheese spread made with Tuscan-style seasonings and grilled on a cedar plank.
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Immerse plank in water, placing weight on top of plank to keep it submerged. Soak 4 hours.
- Beat cream cheese products with mixer until blended. Stir in 2 Tbsp. tomatoes. Shape into ball; roll in remaining tomatoes, then parsley until evenly coated.
- Refrigerate 1 hour.
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Place cedar plank on grill grate over unlit area; top with cheese ball. Cover. Grill 15 to 20 min. or until cheese ball starts to soften, monitoring for consistent grill temperature.
Nutrition Facts : Calories 130, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 4 g, Protein 2 g
GRILLED PHEASANT LEGS
Number Of Ingredients 4
Steps:
- 1. Partially bone the pheasant legs by cutting out each thigh bone, working from the inside of the top of the leg. Prepare the stuffing as described, then stuff the pheasant legs with the stuffing and tie or sew the openings shut, or pin shut with toothpicks. Wrap each pheasant leg in 2 strips of pancetta with a sprig of rosemary underneath. Tie the pancetta in place with butcher's string.2. Preheat the grill to medium-high.3. When ready to cook, oil the grill grate. Arrange the pheasant legs on the hot grate and grill, turning with tongs, until the skin is nicely browned and the tip of a skewer or sharp knife comes out very hot, 8 to 12 minutes per side. Move the legs as needed to avoid flare-ups from the dripping pancetta fat. Untruss the legs before serving.Serves 2
Nutrition Facts : Nutritional Facts Serves
TUSCAN GRILLED PHEASANT
Number Of Ingredients 10
Steps:
- Da Delfina, in the village of Artimino near Florence, is the just sort of restaurant you want to wind up at after a long day on the barbecue trail. You drive up progressively narrower roads to a village perched atop a precipitously steep Tuscan hilltop. You come to a dining establishment that feels less like a restaurant than a private home. You're in Chianti country now, and Da Delfina has a terrace where, weather permitting, you can dine with an almost extraterrestrial view of the manicured vineyards below you.The first thing you see when you enter the restaurant is an open kitchen with a massive hearth equipped with a multi-spit rotisserie and wood-burning grill. Cords of Tuscan oak lie stacked on the floor and in the courtyard below. The white-haired woman shelling cannellini beans at a table by the door is none other than Delfina Cioni herself, who founded the restaurant, after a stint as a private chef for a nearby countess, in 1961. Today the restaurant is run by her son, Carlo.According to Carlo, it makes sense to cook game on the grill. After all, it wasn't so long ago that our hunter-gatherer forebears caught their own food and cooked it over communal campfires. Nonetheless, when grilling game, you have to keep its inherent dryness in mind. Game is much leaner than domesticated animals as a result, it tends to dry out during cooking. The best way to avoid this is to wrap the game in pancetta, bacon, or caul fat.I was the only person at my table eating pheasant the day I dined at Delfina, so they served me a boned, stuffed pheasant leg. This recipe calls for a whole pheasant, which you can bone if you're feeling ambitious (see below). But the pheasant will be perfectly delicious even if you don't bone it.Note that if you can't find pheasant, chicken and game hen are delicious prepared in this fashion.1. Rinse the pheasant, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. If you're feeling ambitious, partially bone the pheasant. Start at the neck opening. Using the tip of a sharp paring knife, cut the flesh away from the rib cage. When you get to the wing joints, cut right through them. As you bone the bird, pull the flesh back over the rib cage, the way you would peel off a glove. Continue boning until you get to the leg joints. Cut through them as well. Cut out the thigh bones. Pull out the rib cage and turn the pheasant back inside in (like turning an inside-out sock back to right side out). This sounds a good deal more complicated and messy than it really is. You can certainly stuff and cook the pheasant without removing the bones. Refrigerate the bird, covered, while you prepare the stuffing.2. Pour the milk over the bread in a shallow bowl and let soak for 30 minutes.3. Meanwhile, cook the Swiss chard in a large pot of rapidly boiling salted water until tender, about 5 minutes. Refresh under cold water, drain well, and blot dry with paper towels. Chop the Swiss chard as fine as possible and squeeze it in your hands to wring out any water. Place in a medium-size bowl.4. Squeeze the bread to wring out the milk. Add the bread to the chard in the bowl along with the garlic and cheese and mix well, adding salt and pepper. Spoon this mixture into the pheasant and sew or skewer the bird shut.5. Salt and pepper the pheasant on the outside. Wrap the bird in strips of pancetta, tucking sprigs of rosemary beneath them. Use kitchen string to tie the pancetta in place.6. There are two ways to cook the pheasant. One is on a spit on a rotisserie over a high heat. The other is by indirect grilling.Rotisserie method: Set up the grill for rotisserie cooking. When ready to cook, place the pheasant on the spit and set the spit in place on the grill. Turn on the rotisserie and cook, covered, until the bird is nicely browned and the tip of a metal skewer or sharp knife inserted into the thickest part of the thigh comes out very hot to the touch, 40 to 60 minutes.Indirect grilling method: Set up the grill for indirect grilling placing a drip pan in the center, and preheat to medium. When ready to cook, oil the grill grate. Place the pheasant on the hot grate over the drip pan. Cover the grill and cook until the bird tests done as above, about 1 hour.7. To serve, remove the trussing string. Let the bird stand for 10 minutes, then cut in half and serve.Serves 2
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use a flavorful marinade. The marinade will help to infuse the pheasant with flavor and keep it moist during cooking. Some good options for a Tuscan-style marinade include olive oil, garlic, rosemary, thyme, and sage.
- Grill the pheasant over medium heat. This will help to prevent the pheasant from drying out. If the heat is too high, the pheasant will cook too quickly and the inside will be undercooked.
- Baste the pheasant with marinade or olive oil while it is grilling. This will help to keep the pheasant moist and prevent it from sticking to the grill.
- Cook the pheasant until it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature by inserting a meat thermometer into the thickest part of the thigh.
- Let the pheasant rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful pheasant.
Conclusion:
Tuscan grilled pheasant is a delicious and flavorful dish that is perfect for a special occasion. The combination of the flavorful marinade, the smoky flavor from the grill, and the tender meat makes this dish a winner. If you are looking for a new and exciting way to cook pheasant, this recipe is definitely worth trying.
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