Marinade/Dipping Sauce

• 1 can full-fat coconut milk
• 2 teaspoons red curry powder
• 1 tablespoon ginger paste or grated ginger
• 1 tablespoon garlic paste or grated garlic
• 1 tablespoon Kosher salt (for marinade)
• 1 teaspoon Kosher salt or to taste ( for dipping sauce)
• 2 tablespoons tahini
• 2 tablespoons creamy peanut butter
• Optional additions: soy sauce and sesame oil

Preparation

1. Mix the first four ingredients—coconut milk, curry powder, ginger, garlic—until well combined. Pour half the mixture into a second bowl.
2. To the first bowl, whisk in the tablespoon of salt, and add the pheasant strips to marinate. Cover and refrigerate for 3-4 hours. Remove at least 30 minutes before grilling to skewer and to come to room temperature.
3. To the second bowl, whisk in the tahini, peanut butter, and the teaspoon of salt. Refrigerate until 1 hour before serving. The sauce should be served at room temperature.

Grilling

1. Remove marinating pheasant from refrigerator and skewer strips onto soaked bamboo skewers. Allow to come to room temperature while preparing the grill.
2. Set up grill for direct heat at 400° using 40-50 briquettes. Unless you are grilling something else, like a vegetable first, you will be done grilling long before the coals burn down to ash, so don’t waste them by using too many. Still you need to reach a hot temperature.
3. When the grill is hot, brush the cooking grate with oil and grill each skewer for 1-2 minutes per side. Don’t overcook.
4. Serve with dipping sauce.

Even though soaked, some of your skewers will probably burn up on the grill, like mine, and you could be left with stubs. It did not affect our eating them all. I think the professional cooking sites, just brown the meat with a blow torch 😉