Marinade Pheasant for 3-4 hours in ½ cup of Jack Daniel’s and ½ cup of honey for
4 pheasant cutlets.

Glaze:
¼ cup Dijon Mustard
1 ½ teaspoons of Tabasco sauce
1 large egg yolk
¼ cup olive oil
¼ cup sesame oil
1 tablespoon black pepper
3 tablespoon Jack Daniel’s
¼ minced shallots
¼ cup diced green onion

Cook on grill – high – about 4 minutes each side brushing glaze on pheasant as you turn it over.