Grilled Pheasant with Jalapeno and Bacon | Outdoor Channel
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Grilled Pheasant with Jalapeno and Bacon

This simple grilled pheasant recipe brings the flavor with jalapeno, bacon and a zesty homemade Italian dressing that won't break the bank

By: Raschell Rule,

Grilled Pheasant


  • Pheasant breasts, cut into 3 pieces
  • Jalapeno slices
  • 1 purple onion, sliced
  • Bacon slices
  • Italian dressing, recipe below


Cut the fillet into 3 semi-equal pieces. Put a slice of jalapeno and a slice of purple onion between 2 pieces of the pheasant. Wrap in bacon and marinate in zesty Italian dressing.

Grill until bacon is cooked. It's heaven all up in your mouth.

Sometimes I like to use Italian dressing to marinate turkey, chicken and steak, so here is a homemade dry mix you can make ahead and add oil and vinegar when ready to use. What a great way to save money!

Homemade Italian Dressing Mix


  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 tablespoon white sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried celery leaves or flakes


Mix ingredients together and store in a tightly closed container in a cool and dry place.

Homemade Italian Dressing


  • 1/4 cup vinegar
  • 1/2 cup canola oil
  • 2 tablespoons water
  • 2 tablespoons Italian dressing mix (above)


Shake well and chill the night before you use it.

For more delicious pheasant recipes, visit

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