Pheasant Cacciatore on a Kamado Grill.
Quartered and seasoned with fresh Italian Herbs
Brought the grill To around 400 degrees to put a char on the bird.
Set the bird aside and reconfigured the grill adjusting the vents to decrease temp to around 300 degrees.
Made the Cacciatore Sauce
Placed the pheasant in the sauce
Served on a bed of mashed potatoes
Thanks for taking a peek.