• Breasts filleted from 3 to 4 pheasants, removed from bone (two breasts per bird). shopping list

How to make it

  • Marinate pheasant breasts by covering with Kraft Zesty Italian dressing for one-half to one full day.
  • Drain marinade when ready to grill.
  • Grill breasts over hot coals or on gas grill, about 6 inches above coals for 5-7 minutes per side. Don't overcook.
  • Remove from grill and serve. (We like it alongside wild rice, and with a merlot or cabernet savignon wine.)

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