South Dakota Pheasant Breast Skewers on Arteflame

Introduction

Perfect for showcasing locally hunted game, these South Dakota-style pheasant breast skewers are marinated in a vibrant mustard blend and grilled to juicy perfection on the Arteflame grill. Searing on the 1,000°F center grate then slow-finishing on the flat top ensures tender, flavorful results every time.

Ingredients

• 2 lbs pheasant breast, cut into 1.5-inch cubes
• 3 tbsp whole grain mustard
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp melted butter (for grilling)
• Wooden skewers, soaked in water for 30 minutes

Instructions

Step 1: Get the Arteflame Grill Ready for Grilling

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the bottom of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and allow the wood to ignite.
5. Wait approximately 20 minutes until the grill is ready and the cooktop is hot, with the center grate reaching over 1,000°F.

Step 2: Prepare the Mustard Marinade

1. In a bowl, whisk together whole grain mustard, Dijon mustard, Worcestershire sauce, apple cider vinegar, honey, garlic powder, smoked paprika, salt, and pepper.
2. Add pheasant breast cubes to the marinade and stir to coat thoroughly.
3. Cover and let marinate in the refrigerator for at least 2 hours.

Step 3: Skewer and Sear the Pheasant

1. Thread the marinated pheasant cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
2. Brush the skewers lightly with melted butter for extra flavor.
3. Place the skewers on the center grill grate of the Arteflame to sear each side for about 60–90 seconds—this locks in the juices and gives a beautiful crust.

Step 4: Finish Cooking on the Flat Griddle

1. Once seared, move the skewers to the flat griddle surface, closer to the center for medium-high heat.
2. Continue turning every few minutes until the internal temperature reaches about 150°F (pulling them off so they rise to 165°F while resting).
3. Drizzle with a little more melted butter while cooking for added richness.

Step 5: Rest and Serve

1. Transfer skewers to a tray and rest for 5–7 minutes before serving.
2. Garnish with fresh herbs or serve with additional mustard sauce if desired.

Tips

• Soak the skewers well to avoid burning on the grill.
• Use freshly hunted South Dakota pheasant when possible—it’s leaner and more flavorful.
• Always pull the meat off the grill 15°F below your target temperature since it continues to cook as it rests.
• Rotate the skewers regularly for even browning on all sides.
• Use butter instead of oil for basting; it adds superior flavor and a beautiful golden finish.

Variations

1. Spicy Pheasant Skewers: Add 1 tbsp hot sauce and a pinch of cayenne to the marinade for heat lovers.
2. Herb & Garlic Pheasant: Mix fresh chopped rosemary and thyme with minced garlic into the marinade for a more Mediterranean profile.
3. Asian-Inspired Pheasant: Substitute the mustard marinade with soy sauce, ginger, garlic, and sesame oil for a bold umami twist.
4. Sweet Maple BBQ: Use maple syrup, a splash of bourbon, and BBQ rub instead of mustard for a sweet and savory style.
5. Lemon Dill Pheasant: Swap mustard for lemon juice and zest, and add chopped dill for a fresh, citrusy finish.

Best pairings

• Grilled asparagus or Brussels sprouts right on the Arteflame griddle
• Smoky sweet potatoes with butter and sea salt
• Chilled South Dakota Riesling or a crisp lager
• Cornbread or flatbread heated on the outer griddle edge
• Charred peach slices with cinnamon butter for dessert

Conclusion

This South Dakota pheasant skewer recipe delivers rustic yet refined flavors made possible by the unique capabilities of the Arteflame grill. The high heat sear followed by gentle griddle finishing locks in juice, enhances flavor, and creates an unforgettable grilled pheasant experience.