I've always been a fan of a good Chicken Scarpariello, so I thought, why not give it a wild twist using a pheasant I had tucked away in the freezer? Naturally, I had to make a few adjustments. For one, pheasant is a much smaller bird than chicken—instead of the traditional oven prep, I decided to cook it over my firepit. If you’ve followed my recipes, you already know how much I enjoy cooking outdoors. There's something about the open flame that brings a whole new depth of flavor to a dish. So, with that in mind….. This is a rustic twist on a classic Italian-American dish, this Pheasant Scarpariello is a flavorful one-pan meal infused with the smoky essence of open-fire cooking. With bold spices, tender pheasant, and hearty venison sausage, it’s a satisfying meal perfect for your next firepit feast.
Ingredients:
1 pheasant (approx. 2.5 lbs)
1–2 rings of venison sausage
1 red onion, sliced
1 red bell pepper, sliced
4 cloves garlic, minced
2 medium potatoes, cubed
½ cup cherry peppers
½ cup chicken broth
¼ cup cherry pepper juice
½ stick of butter
Olive oil (enough to coat the pan)
¼ tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp dried oregano
Fresh rosemary (to taste)
Fresh oregano (optional, to taste)
Instructions:
1. Prep the Ingredients
Break down the pheasant into manageable pieces (legs, wings, breast, etc.).
Slice the red onion and bell pepper.
Mince the garlic and cube the potatoes.
In a bowl, season the pheasant with salt, black pepper, garlic powder, onion powder, and dried oregano. Set aside.
2. Firepit Setup & Sauté
Light your firepit and let the wood burn down to hot embers.
Place a deep cast-iron frying pan over the flame, coat it with olive oil, and add the butter.
Once the butter melts, add the cubed potatoes and par-fry them for a few minutes until they begin to brown.
Stir in the sliced red onion and bell pepper and sauté until tender.
3. Grill & Combine
While the vegetables are cooking, grill the seasoned pheasant and venison sausage over the fire, browning them on both sides.
Once browned, add the meats to the cast-iron pan with the vegetables.
Pour in the chicken broth, cherry pepper juice, and cherry peppers.
Add fresh rosemary and oregano for added flavor.
Cover the pan loosely with a large sheet of foil or a lid to trap the heat and help brown the pheasant.
4. Simmer & Serve
Let everything simmer for approximately 1 hour, adjusting time based on the heat of your fire and the height of your grill grate.
Once the pheasant is tender and cooked through, remove from the heat.
Plate and enjoy your firepit-cooked Pheasant Scarpariello with a cold drink and good company.