Skewered Pheasant Breast Appetizer with Basil Aioli

Works great with wild turkey breast, too! Marinate for one to six hours- the longer you can let it marinate, the better it tastes. Trying pairing this with Michael David Winery 7 Deadly Zins, it is scrumptious and add some sliced garlic bread to dip in your basil aioli.

Skewered Pheasant Breast Appetizer with Basil Aioli


  • 3 pheasants skinless breast only – meat cut into 1/2-inch thick strips
  • 1/4 cup olive oil
  • 1/3 cup dry white wine
  • 2 tablespoons Ducks Unlimited Lemon and Lime Seasoning and Rub
  • 16 medium wooden skewers

Basil Aioli

  • 3/4 cup mayonnaise
  • 3 garlic cloves minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon Dijon mustard

Combine all ingredients in a bowl and blend.


    • Combine pheasant strips with oil, wine and seasoning. Toss to coat. Cover and marinate for 1 to 6 hours. Heat a large skillet over medium heat and cook strips until just cooked and not overcooked. Place skewers into cooked pheasant. Serve with Basil Aioli for dipping sauce.

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