Pheasant Vagabond Dinner

My P.S. (Pheasant Shooter/hubby) and son hunt every fall.  I tend to forget their game in the basement freezer.  When I do finally remember he is super pleased.  We disagreed over this recipe, however.  I wanted to put the pheasant with some potatoes and vegetables into a foil packet and grill them.  He was sure the pheasant would end up dry.

I finally pulled out sheets of foil and started cutting up potatoes and onions myself.  I put them into a container and added some spices, salt and pepper, and a good drizzle of olive oil.

Slice potatoes and onions and toss with olive oil and spices

I tossed the potatoes and onions with the oil and spices and spread them onto a foil covered baking sheet.  I drizzled more oil over them.

Divide into portions and place on foil sheet

I added some sliced yellow sweet bell peppers and chopped celery, leaves and all.

Add chopped green onions and sliced sweet bell pepper

I did know that carrots would take too long if simply sliced, so I peeled them with the vegetable peeler.  I made long strips and crossed my fingers they’d be done when everything else was.  I also cut a handful of Brussels sprouts in half and added them to the pile of vegetables.

Add slices of carrot

I seasoned the pheasant breasts with the same seasonings and some salt and pepper.  I placed them in each packet and sealed them up.  The voice of doom my P.S. was still pursing his lips at me and frowning.  He took the packets out to his preheated grill and did his man-grilling thing.

Season pheasant and place on vegetables

We had dinner and I thought the packets were just right.  Sealed in with the moist vegetables and potatoes, the pheasant wasn’t dried out.  It was falling apart tender in my world, but my P.S. still disagreed.  Since he did the final step, the grilling, I called this his recipe.

Fasten top and sides of foil packet tightly

It was an agree to disagree night.  We like to make foil packet meals but we usually disagree on the contents and cooking times.  Oh well.  Life goes on.  The meal was delicious.  I garnished it with a couple of pats of butter for extra richness and dived in.

Pheasant Vagabond Dinner

Pheasant Vagabond Dinner {My P.S. cooks}

pheasant breasts (we had 3 so I made 3 packets and P.S. had leftovers the next day)
3 potatoes; scrubbed and sliced thinly
1 medium white onion; thinly sliced
1 sweet bell pepper; sliced (I used a yellow one)
2 large carrots; peeled into long slices with a vegetable peeler
2 ribs of celery; diced, including any leaves
handful of Brussels sprouts; halved
2-3 tablespoons olive oil + more for topping
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon garlic powder
salt and black pepper
butter for garnish (optional)

Toss potatoes, onions, carrots, celery and bell pepper with olive oil and seasonings.  Divided into 3 portions on large sheets of foil.  Drizzle with more olive oil.  Season pheasant breasts with sprinkling of thyme, oregano, garlic powder, salt and pepper.  Place on top of vegetables.

Seal packets on top and sides well.  Place on heated grill, turning occasionally.  Our packets took 30 minutes to be fork tender at medium low heat.

Garnish with butter and serve.

Serves 2 with leftovers