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Grilled Pheasant Legs Marinade


1/2 cup olive oil

1/4 cup soy sauce

1/4 cup balsamic vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

1 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Zest and juice of 1 lemon


Combine Ingredients: In a medium bowl, whisk together the olive oil, soy sauce, balsamic vinegar, honey, and Dijon mustard until well combined.

Add Aromatics and Seasonings:

Stir in the minced garlic, rosemary, thyme, smoked paprika, black pepper, salt, red pepper flakes, lemon zest, and lemon juice.

Marinate the Pheasant Legs:

Place the pheasant legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the pheasant legs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Preheat the Grill:

When ready to cook, preheat your grill to medium-high heat.

Grill the Pheasant Legs:

Remove the pheasant legs from the marinade and let any excess drip off. Place the legs on the grill and cook for about 15-20 minutes, turning occasionally, until they are cooked through and reach an internal temperature of 165°F (74°C).

grilled pheasant leg marinade

Let the pheasant legs rest for a few minutes before serving to allow the juices to redistribute.

Enjoy your flavorful grilled pheasant legs with your favorite side dishes!


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