White sauce is an underdog in the BBQ game, and it really is a shame. The vinegar in the marinade tenderizes and brines the meat, producing an incredible juicy bird. Horseradish and vinegar give this sauce a zip, while the mayonnaise provides a rich, creamy depth. It’s quite delicious and worthy of a spot in your BBQ repertoire.
Prepare the White Sauce and the Pheasant
In a large bowl, whisk together the mayonnaise, white wine vinegar, horseradish, mustard, lemon juice, salt, black pepper, and cayenne pepper. Pour about half of the white sauce into a container fitted with a lid and reserve in the fridge until ready to use (you’ll toss the grilled bird in it).
To spatchcock the pheasant, cut out the backbone, then turn the bird over and press down on the breastbone to flatten the bird. Add the pheasant to the bowl with the remaining sauce and toss or brush to thoroughly coat both sides. Cover with plastic wrap and marinate in the fridge for at least 3 to 4 hours or overnight.
Grill the Pheasant
Prepare a charcoal or wood fire in an outdoor grill or firepit and let the flames die down with red embers visible. Set a grate over the fire. Alternatively, preheat a gas grill to 500°F (260°C).
Remove the reserved white sauce from the fridge and scrape it into a large bowl; set aside. Place the pheasant skin side down on the grill grate in an area with medium heat. Cook until deep char marks are visible and the skin no longer sticks to the grill, 5 to 7 minutes. Turn the bird 90 degrees and cook for another 5 to 7 minutes. Flip the bird and cook for another
5 to 7 minutes, until the skin is golden and crispy. Turn 90 degrees a final time and cook until the internal temperature reaches 155°F (70°C) on a probe thermometer, checking every 2 to 3 minutes. Remove from the grill. Toss the bird in the reserved white sauce (or brush it on just before serving). Serves two.
Barbecued Pheasant
1½ cups (375 mL) mayonnaise
½ cup (125 mL) white wine vinegar
3 tablespoons (45 mL) hot prepared horseradish
1 tablespoon (15 mL) ballpark mustard Juice of 1 lemon
1 teaspoon (5 mL) kosher salt Pinch of black pepper
Pinch of cayenne pepper or garlic powder
1 whole pheasant, gutted and plucked
-Micheal Hunter
