- 4 tbsp EVOO
- Juice of 1 lemon, divided
- Kosher salt
- Fresh ground black pepper
- 1 tsp Italian seasoning
- 4 pheasant breasts
- 3 tomatoes, chopped
- 2 cloves of garlic, minced
- 1 tbsp fresh basil
- 4 slices mozzarella
- Fresh grated parmesan for serving
Step 1. In a small bowl combine oil, lemon juice, 1 tsp of salt, 1/4 tsp of pepper, and Italian seasoning. Transfer to a large re-sealable bag along with the pheasant and refrigerate for 30 minutes.
Step 2. Heat a grill to medium-high then add the pheasant discarding the marinade. Grill until charred and cooked.
Step 3. Meanwhile, combine tomatoes, garlic, basil and remaining lemon juice and season with salt and pepper. Place mozzarella on the pheasant while it’s still on the grill.
Step 4. Pull the meat off the grill and top with tomato mixture. Garnish with parmesan and serve with your favorite veggie and a slice of garlic bread.