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.


  1. 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.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook!

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