Fasan vom Grill | Jagdfasan mit rustikaler Bacon Pilzsoße | SOUTH DAKOTA | Grill Five-0 US-Tour 🇺🇸

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

pheasant

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is more accessible and affordable.

Prepare two wild pheasants, ensuring to check for shot pellets inside.

Preheat the grill to about 170°C (338°F) using the outer burners.

Lightly oil the pheasants with sunflower oil and season with wild seasoning, salt, and pepper.

Stuff the pheasants with fresh herbs and apple pieces for flavor during grilling.

Slice the red onion and mix it in a bowl with port wine, salt, and pepper.

Place the pheasants on a rack over a tray to catch drippings, and cover them with bacon strips to prevent drying out.

Grill the pheasants for about 1 hour, checking for an internal temperature of 70°C (158°F).

After 45 minutes, sauté the mushrooms in a hot cast iron skillet with salt until browned and water is released.

Add the sautéed mushrooms and diced bacon to the sauce mixture, stirring in the remaining port wine.

Increase the grill temperature to 200°C (392°F) and let the pheasants brown while the sauce simmers.

After 1.5 hours, remove the pheasants from the grill and let them rest before serving with the sauce.

Cooking Techniques

Equipment Needed

Spice Level: