Mmm….I recently posted a Duck or Goose Burger recipe and then I came across this one.  Has  potential.  This one doesn’t say to grill it, but I’m sure you can.

Ingredients:
2 cups chopped, cooked pheasant
1 egg, slightly beaten
1 tbsp finely chopped onion
1/2 tsp salt
1/4 tsp pepper
1/2 cup mayonnaise
2/3 cup sliced celery
Bread or cracker crumbs
1 tbsp melted butter

Directions:
Mix all ingredients except crumbs and melted butter. Chill. Shape into six patties; roll in crumbs. Melt butter in skillet at low heat. Brown patties for about 10 minutes. Serve on a bun with your favorite toppings.

I’m actually wondering if this would be good for pheasant as well.

Ingredients:
1 whole duck or goose breast, uncooked and finely chopped or ground.
2 to 4 jalapeno peppers, finely chopped
1 large spanish onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp finely chopped fresh cilantro
6 kaiser buns, toasted

Directions:
Combine meat, jalapenos, onions, garlic and cilantro. Divide into six patties. Refrigerate, covered, for 4 hours. Grill patties on hot grill to desired doneness.

Seasoning grilled meat with garlic and a sugary marinade produces a Thai-style barbecue that works well with pork loin or chops. Adapted from The Barbecue Bible by Steven Raichlen (Workman, 1998).

So, the changes I made….one of the first instructions was to use the food processor on the garlic and sugar to form a paste. Well, I completely skipped this step. Instead, I put all the ingredients (minus the pork chops obviously) into a blender instead and just liquidized it. The garlic didn’t get mashed up as much as it would have in a food processor, but I also didn’t add as much garlic as they did either. We’re also giving this to our son, who’s only 18 months, so we didn’t want it too garlicky; but we still wanted the flavor, so I added about half of what is recommended.

I think we only marinated it for about 45 minutes and it still came out pretty good. I’m not a fan of pork, so I really didn’t have much, but the bite I did have was pretty good. I’ll let Jesse give an accounting for the taste, so check for his comment.

Ingredients:
4 (1-inch thick) or 8 (1/2–inch thick) pork chops (2 pounds total)
1 head garlic, broken into cloves and peeled
3 tablespoons sugar
1/3 cup soy sauce
3 tablespoons honey
3 tablespoons rice wine
2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger
2 teaspoons salt
1 teaspoon freshly ground black pepper

Instructions:

1. Make 1 or 2 cuts in fat side of each chop to prevent curling.
2. In a blender, combine garlic, sugar, soy sauce, honey, wine, sesame oil, ginger, salt and pepper. Spread over both sides of chops, place chops in baking dish, cover and marinate in refrigerator 1 to 2 hours.
3. Preheat grill to high. Brush and oil grill grate. Place chops on grate and grill until brown 6 to 8 minutes per side for thick chops and half that time for thin, or until temperature on an instant-read thermometer is 160F. Serves

We’re still looking for some really good meal ideas that are cool or can be made on the grill. So if anyone has any suggestions, we’re all ears.

Ingredients:
1 Corn on the Cob in the husk
1 tbsp of Butter or Margarine
3 tbsp crushed ice
tin foil

Directions:

1. Have enough tin foil to wrap each ear twice. Place all ingredients in tin foil and wrap.
2. Grill for 30 minutes.