Grilled Pheasant Legs

Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

The Italian preparation for a whole pheasant also works well when used to stuff pheasant or chicken legs. You can use wooden toothpicks to pin the stuffed legs closed or tie them with butcher’s string.



  1. Rinse the pheasant legs under cold running water, then drain and blot them dry with paper towels. Partially bone the pheasant legs by cutting out each thigh bone, working from the inside of the top of the leg.

  2. Prepare the stuffing as described, then stuff the pheasant legs with the stuffing and tie or sew the openings shut, or pin them shut with woode