BBQ Rotisserie Pheasant Recipe

Pheasant, once prepared, should be cooked pretty similarly to chicken. Pheasants tend to be a little smaller than many chickens so the cooking time will be a little less. Whole pheasant is perfect for the rotisserie and pheasant breasts are a great alternative to chicken breasts since pheasant recipes has a much better flavor.

Ingredients: 
1 Pheasant (medium sized)
1/4 water
2 tbsp olive oil
4 tbsp Catalina Seafood Rub (great for chicken and white meat)
1 tsp salt
1 tsp pepper
1 tsp oregano leaves
baking string
BBQ
Rotisserie for BBQ


Directions:
Marinade:
Use a non-zip plastic bag and place the pheasant in the bag after removing the gizzards. (if from the store it will come sealed inside the bird much like turkeys do)
measure and mix ingredients:
1/4 cup water
2 tbsp olive oil
4 tbsp Catalina Seafood Rub
1 tsp salt
1 tsp pepper
1 tsp oregano leaves
Pour mixture on top of pheasant in the bag. Tie the bag and place in the fridge to set over night.

Cooking:
Pre-heat the BBQ to 300º
Remove pheasant from back and dab with paper towels, try not to take too much seasoning off. Your just trying to dry it a little.
Slide the rotisserie stick and one attached prong through the bird then slide the other prong on the open side of the rotisserie stick. If the bird is not fat enough it's okay, that's what the baking string is for.
Ties the legs together then tie them to the rotisserie, not cutting the string wrap it around the bind until you get to the other side. Tuck the wings in and wrap it with the string. Lastly tie the string off on the that same end of the rotisserie stick and cut the remaining string off.
place on BBQ and cook for 3 hours or until it reaches your desired temperature.

recipe from: http://www.familycookbookproject.com