Says a pal of Tony Dean: "Tony, this Thanksgiving I tried my birds a new way, and they were out of this world. So I thought I would pass it along, in case any others have looked for a new way in cooking pheasant."
GRILLED PHEASANT
Cut bird away from breast bone making fillets. Season to taste. Lay apple slices, onion, fresh sage on breast fillet. Top with another fillet, season to taste. Wrap up with bacon, takes about 4 slices. Spray foil with Pam/Crisco, wrap birds in foil. Place on hot coals of Weber grill, close bottom vents leave top open. Cook for about 25 - 30 mins. Remove from foil and leave birds on rack over hot coals until bacon crisp.
