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Pheasant with a Fig, Feta & Quail Egg Salad

Pheasant with a Fig, Feta & Quail Egg Salad

Pheasant Season is Here

Pheasant is definitely an autumn food. Now that it is in season it was time to try it on the BBQ.  I  purchased a pheasant from Waitrose which had some bacon covering the crown. With game birds (especially ones that are small) it is a good idea to introduce some fat to help keep the meat moist. I used my Weber Gourmet BBQ System (GBS), using Australian Heat Beads, prepared in a half full Chimney Starter.  I also added a couple of chunks of Cherry wood to get some nice smokiness into the meat.

Setting the BBQ up for indirect cooking I cooked the Pheasant indirectly until it’s internal temperature was 170°C. This took about 50 minutes with BBQ at 180-200°C. I then let Pheasant sit for 10 minutes which will help bring the internal temperature up further.

And for the salad…..

The salad was quite simple to prepare. Just get some mixed salad leaves and cut up some baby tomatoes. I always go for ones on the vine as i think they taste so much better. Sprinkle some small feta cubes over the salad. Cut the hard stalks off the figs and cut into quarters and add to the salad. Finally, boil the Quail Eggs for 2 1/2 minutes, immediate plunge into ice cold water and then peel. Cut in half, although be careful as the yolk will be a little runny, then add these to your salad.

Finally, slide the rested Pheasant and add the meat to your salad.

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