grilled pheasant with dijon-tarragon sauce

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon pepper
1 pheasant - skinned and quartered
1/4 cup champagne vinegar
1/4 cup dry white wine
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh tarragon
1/2 teaspoon dried chervil
1/4 cup dijon mustard
1 tablespoon butter - cut into small pieces
cooking spray

steps:
1.  combine oil, juice, and pepper in a large zip-top plastic bag.  add pheasant pieces, seal and marinate in refrigerator 1 hour, turning bag occasionally.

2.  prepare grill.

3.  combine champagne vinegar, wine, balsamic vinegar, tarragon, and chervil; bring to a boil.  cook until reduced to 1/4 cup, about 4 minutes.  remove from heat.  add mustard and butter, stirring with a whisk.

4.  remove pheasant from bag, and discard marinade.  place the pheasant on grill rack coated with cooking spray, grill 2 1/2 minutes on each side or until done, basting frequently with vinegar mixture.

- cooking light, october 2006