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Grilled Pheasant Quesadilla Recipe

A tasty way to use game birds

Grilled Pheasant Quesadilla
Grilled Pheasant Quesadilla Jon Whittle

Set against the backdrop of South Dakota’s grasslands, Sutton Bay is one of our nation’s most exclusive members-only golf, fishing and hunting clubs. Executive chef Doug Rauner was kind enough to share his crowd-pleasing recipe for pheasant quesadillas. Award-winning outdoor experiences and great food? Yes, please. This dish pairs perfectly with a Tito’s Spicy Celery. The Big Green Egg is a great choice for game recipes like pheasant.

Ingredients | Serves 4

  • ¼ cup olive oil
  • ¼ cup cilantro leaves
  • 1 jalapeño, deseeded
  • 1 lime, zested and juiced
  • 1 lemon, zested and juiced
  • Salt and pepper
  • 4 pheasant breasts, boneless
  • 4 10-in. flour tortillas
  • 8 oz. aged white cheddar, shredded
  • 8 oz. pepper jack cheese, shredded
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 yellow onion
  • 1 Tbsp. butter


Combine the first six ingredients in a blender, and toss with pheasant breasts; marinate overnight. On a hot charcoal grill, grill pheasants until internal temperature is 165 degrees. Remove and reserve. Julienne-cut and sauté the peppers and onions in the butter until tender, about 5 minutes. Thinly slice pheasant meat. Sprinkle equal amount of both cheeses evenly among the tortillas. Spread the pheasant meat and pepper mix evenly over the tortillas, then place tortillas on a moderately hot grill, until the cheese is melty and ­tortillas are crisped. Fold over into a half-moon, and slice into pieces. Serve with guacamole and salsa.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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