Forchini Winegrowers BBQ Pheasant

The hardest part of this recipe is getting the pheasant!  You can't buy it in a market to my knowledge and must hunt for this this elusive bird either on  private land, public refuge or game bird preserve.  Once you have your bird you are in  for a real treat if you prepare it as follows:

Clean and draw the bird then marinate overnight in a ziplock bag with 1/2 cup red wine, 2 crushed garlic cloves, and a sprig of Rosemary.

Prepare the bird by cutting out the backbone, then spread the body apart by pulling the legs outwards. Place  between two cutting boards and give a hard rap to break the breast bone and   flatten the bird onto a butterfly piece for grilling.

Baste the bird with Dijon mustard on both sides, then season with salt & pepper.

Prepare a marinade for grilling by combining 1/4 cup red wine with, 2 Tbsps. of any style bottled BBQ sauce, 2 Tbsp. olive oil, 1 Tbsp. Dijon mustard, 1/2 tsp. chopped garlic or garlic salt, and a pinch of dried herbs seasonings. Mix well.  Add a little water if necessary to thin.  

Place over a charcoal grill and cook slow.  Turn bird over and baste frequently with the marinade sauce.  Do not overcook.  You want the meat medium/medium rare.  Take bird off at 140-150 F. and let set covered with foil for 10 minutes.

Cut bird into 1/4 or 1/8's size servings and serve with wild rice & mushrooms,  pasta or polenta with a light cream tomato sauce and most importantly Forchini Dry Creek Zinfandel.