Grilled Pheasant Stuffed with Dill and Goat Cheese
2 pheasant, split in half, top to bottom
8 ounces mild goat cheese
4 ounces butter, softened
4 tablespoons fresh dill, chopped
salt and pepper
2 cups lime butter (recipe to follow)
Build a fire an hour before you want to cook, or pre-heat your gas grill, and allow enough coals to cook for 45 minutes.
Split the pheasant down the backbone using kitchen shears, and following the incision of a paring knife, cut through the breastbone to make 2 even halves.
Combine the cheese, butter and dill in a food processor or blend by hand until smooth. Add salt and pepper to taste. Carefully loosen the skin over the breast of the pheasant, and stuff the cheese mixture between the skin and meat, patting the mixture out evenly.
Coat each pheasant piece with lime butter. When the coals are glowing, and all the flame has subsided, arrange the grill 4 inches from the coals and place the birds skin down for 1 minute. If using a gas grill sent to MOM, close lid and grill birds on LOW for 3 minutes. Using a spatula, turn the birds and keep turning every 10 minutes until done, about 45 minutes total or if using a gas 35 - 40 minutes. Continue to baste the breasts of the birds after each turn with the lime butter.
Blend the following:
3 cups butter, softened
1 cup white wine
1/4 cup heavy cream
3 tablespoons lime zest, diced
juice of 5 key limes, seeded (substitute with the juice of 2 regular limes).