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Poppy Seed Pheasant Breast with a Cranberry Gastrique

Poppy Seed Pheasant with Cranberry Gastrique


  • Warm up grill or barbecue to 350F. With charcoal grill, set up direct and indirect side or
  • In small bowl or spice rub shaker, combine poppy seed rub: poppy seeds, dried thyme leaves, kosher salt and cayenne.
  • On a baking sheet, rub dijon mustard onto all sides of the pheasant breasts.
  • Generously sprinkle all sides of the Dijon covered pheasant breasts with the Poppy Seed Rub.
  • Put seasoned pheasant breasts on indirect side of the grill for 10 minutes.
  • Flip pheasant breasts and cook for 5 minutes.
  • Move pheasant breasts onto direct heat and cook until internal temperature is 140F. Set aside to rest.
  • Meanwhile, in a small pot on medium heat, warm maple syrup, cranberries and chicken bouillon paste until starting to bubble.
  • Stir in apple cider vinegar, apple cider, ground cloves and cayenne pepper for about 5 minutes where the sauce is bubbling and naturally thickens.
  • Serve Poppy Seed Pheasant (or Chicken) Breast with Cranberry Gastrique