Grilled Pheasant in Sherry Sauce Recipe - Faisan en Jerez

Game birds such as pheasant are part of the traditional Spanish table. Pheasant marinated in Spanish sherry, then grilled and served in a sherry reduction sauce is a traditional, old world recipe that still pleases the modern palate. This is a simple recipe, prepared in three steps - marinate, grill and prepare sauce. If you cannot buy pheasants, substitute quail, a domestically-raised bird commonly available at butchers and ethnic or gourmet markets.

Prep Time: 8 hours, 00 minutes

Cook Time: 30 minutes

Ingredients:

• 2 whole pheasants, plucked, cleaned and ready to cook
• 6-8 oz cream sherry
• 6-8 oz dry sherry
• 1 whole medium yellow onion
• 2-3 Tbsp extra virgin olive oil

Preparation:

Substitution Note: This grilled pheasant recipe can be made with either sherry or port wine. When substituting port for the sherry, use 12-16 oz.

This Grilled Pheasant in Sherry recipe makes 4-6 servings as a main course.

Cut each pheasant in half and lay in a large glass baking dish (13” x 9”). Pour the sherry over the pheasant. Cover and seal tightly with plastic wrap and refrigerate overnight. Turn pheasant 2 times while marinating, basting the bird with wine. The pheasant should marinate at least 8 hours before grilling.

Remove pheasant from sherry and reserve sherry. Salt birds on all sides. Place the pheasant halves on a hot barbecue grill. Grill until meat is cooked. Remove from grill and set aside while preparing the sauce.

Finely chop the onion. Heat the olive oil in a large heavy bottom frying pan on medium. Sauté the onion until it becomes translucent. Reduce heat to low or medium-low. Add the sherry to the onion and reduce. Pour the reduced sherry sauce over the pheasant before serving. Accompany with rice or home-fried potatoes.

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