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Grilled Pheasant Legs |
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Serves: 2 Print this RecipeThe Italian preparation for whole pheasant also works well with pheasant or chicken legs. 4 pheasant legs (about 2 pounds in all) Stuffing from Tuscan Grilled Pheasant (see recipe) 8 slices pancetta, , thin 4 sprigs rosemary, fresh 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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