South Dakota Brown Sugar Pheasant Thighs

Introduction

Experience the rich, smoky flavors of South Dakota with these Brown Sugar Pheasant Thighs grilled to juicy tenderness on the Arteflame. Coated in a sweet and savory rub and seared over 1,000°F on the center grill grate, this recipe brings wild game to life with caramelized goodness and unparalleled texture — all without a lid or the need for pots and pans.

Ingredients

• 6 pheasant thighs, bone-in and skin-on
• 1/3 cup light brown sugar
• 1 tbsp smoked paprika
• 1½ tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional for heat)
• 2 tbsp unsalted butter, melted (for searing and griddle cooking)
• Fresh thyme for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins and place them inside the center of the Arteflame grill.
2. Stack firewood above the soaked napkins.
3. Light the paper napkins and allow the grill to heat up for about 20 minutes. This brings the center grate temperature to over 1,000°F, perfect for searing.

Step 2: Prepare the Brown Sugar Rub

1. In a small bowl, mix the brown sugar, smoked paprika, salt, black pepper, garlic powder, and cayenne.
2. Pat the pheasant thighs dry with a paper towel and rub both sides generously with the brown sugar mixture.

Step 3: Sear on the Center Grill Grate

1. Brush a little melted butter on the center grill grate of your Arteflame.
2. Place the pheasant thighs skin-side down on the center grate and sear for 1-2 minutes per side to get a rich caramelized crust and lock in juices.

Step 4: Finish on the Flat Griddle Cooktop

1. Slide the seared thighs to the Arteflame flat cooktop, positioning them toward the inner circle for higher heat or outward edge for lower heat.
2. Cook, flipping occasionally, until internal temperature reads 160°F. Remove from the grill at 145°F as carryover cooking brings them to temp.
3. Let rest for 5 minutes.

Step 5: Garnish and Serve

1. Drizzle with a little extra butter if desired and garnish with fresh thyme.
2. Serve hot straight from the grill — no sauce needed!

Tips

• Always preheat your Arteflame properly to sear and cook evenly.
• Use a digital meat thermometer for precision.
• Cook vegetables or sides on the griddle while the pheasant cooks — the Arteflame’s large surface makes multitasking easy.
• Adjust heat zones by shifting food closer or farther from the center flame.
• Use quality firewood for a cleaner, richer smoke flavor.

Variations

1. Maple-Dijon Pheasant Thighs: Replace brown sugar rub with a mix of maple syrup and Dijon mustard for a sweet tangy glaze.
2. Southwest Chipotle Pheasant Thighs: Swap paprika and garlic with chipotle powder, cumin, and lime zest for smokey heat.
3. Honey Garlic Herb Pheasant: Use a rub with honey, garlic powder, rosemary, and thyme for a more herbaceous profile.
4. BBQ Bourbon Pheasant: Brush with a bourbon-infused BBQ sauce during the final few minutes on the griddle for a sticky finish.
5. Cranberry Sage Pheasant Thighs: Rub with sage, salt, and pepper and then top with a cranberry reduction grilled on the griddle.

Best pairings

• Grilled sweet corn on the Arteflame with butter and herbs.
• Charred fingerling potatoes with rosemary on the griddle.
• A crisp South Dakota Riesling or amber ale.
• Arugula salad with apple slices and balsamic vinaigrette.

Conclusion

Harness the power of your Arteflame grill to bring out the very best in wild game with this Brown Sugar Pheasant Thighs recipe. Searing at over 1,000°F on the center grate ensures flavorful crusts while the flat top griddle gently finishes your dish to juicy perfection. It’s wild game, South Dakota style — with richness, ease, and no cleanup drama.