DISH WITH TISH: BBQ PHEASANT WITH CHARRED LEMON & SALSA VERDE

Ingredients

For the pheasant:

• 2 whole pheasants, spatchcocked or jointed into breasts and legs
• 2 tbsp olive oil
• zest and juice of 1 lemon
• 2 garlic cloves, finely grated
• 1 tbsp chopped fresh rosemary (or thyme)
• 1 tsp smoked paprika
• Salt & freshly ground black pepper

For the salsa verde:

• 1 bunch flat-leaf parsley
• 1 small bunch mint
• 1 small bunch basil
• 1 garlic clove
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar or sherry vinegar
• 100ml extra virgin olive oil
• Zest and juice of 1 charred lemon (grill halved lemon cut-side down until caramelised)
• Salt & pepper to taste

Directions

1. Marinate the pheasant

• Mix olive oil, lemon zest and juice, garlic, rosemary, paprika, salt, and pepper in a bowl.
• Rub the marinade all over the pheasant pieces.
• Cover and refrigerate for at least 1 hour, ideally overnight.
• Bring to room temperature 30 minutes before cooking.

2. Make the salsa verde

• Finely chop the herbs and garlic (or pulse in a food processor).
• Stir in mustard, vinegar, olive oil, and the zest and juice of the charred lemon.
• Season to taste and let sit for 10–15 minutes to develop flavour.

3. Grill the pheasant

• Preheat BBQ to medium-high.
• Grill pheasant skin-side down first, turning occasionally, for 10–15 minutes until golden and cooked through.
• Internal temp: 65–70°C for breasts, 75°C for legs.
• Rest under foil for 5–10 minutes.

4. Serve

• Spoon salsa verde generously over the pheasant.
• Serve with grilled vegetables, flatbreads, and a fresh salad.