More honey than mustard does the trick here, with a shot of hot sauce to keep it from being cloying. The final sprinkle of pecans complements the mild, rich flavor of the bird. Pheasant can be difficult to acquire, so you may want to split two birds between four people, but if you have the luxury, make it a feast and serve both halves to one person. (Farm-raised pheasant tend to be bigger, so one farm-raised bird will easily serve two.) Serves 2 or 4.
3 tablespoons dark honey
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons Louisiana-style hot sauce (such as Frank’s or Crystal)
2 wild pheasant (about 1 to 1 ½ pounds each)
¼ cup olive oil
Salt and pepper
¼ cup finely chopped, toasted pecans
1. Prepare a medium-hot charcoal fire or preheat a gas grill on medium-high for 10 minutes, lid closed.
2. In a small bowl, whisk the honey, mustard, Worcestershire and hot sauce and set aside.
3. While the grill heats, split each pheasant completely in half down the middle, with a breast piece, a wing and a leg on each side.
4.Brush all over with olive oil and sprinkle liberally with salt and pepper.
5. Put the four pheasant halves over direct heat and grill, turning often and moving around to prevent charring, for about 15 minutes.
6. Brush the pheasants all over with the honey mustard and continue to cook, brushing and turning often, for another 5 minutes, until glazed and golden. Serve immediately.