Roasted Wild Colorado Pheasant and Blue Grouse

Roasted Pheasant and Blue Grouse | The Paleo Diet

Lorrie Cordain’s Roasted Wild Colorado Pheasant and Blue Grouse, The Cordain Kitchen

Pining for a new culinary addition to your dinner menu? Leave the seeds for the birds and mix up your poultry creations with this protein-packed Paleo Diet recipe.


Serves 3-5

  • 1 wild pheasant
  • 1 wild blue grouse
  • 4 large oranges, juiced
  • 4 garlic cloves, pressed
  • ¼ fresh sweet onion, chopped
  • 2 sprigs fresh thyme leaves, stems removed



1. In 4 cup measuring container, combine orange juice, garlic, onion, and thyme.


2. Pour over birds and coat thoroughly.


3. Refrigerate for 30-60 minutes.


4. Preheat oven to High Broil.


5. Place birds on foil covered broiler pan and broil on high 5-8 minutes.


6. Turn birds and broil for an additional 5-8 minutes.

7. Baste birds with marinade drippings twice on each side during broiling process.


8. Remove from oven and baste one final time before serving.


9. Serve with locally grown, sauteed organic broccoli, grilled mini peppers, onions and garlic in olive oil with dried, salt-free spices until tender.


10. Bon Appétit!

Live Well, Live Longer.
The Paleo Team


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