Planked Pheasant with Ginger Marinade

INGREDIENTS:
(1) Young pheasant, or 4 sectioned breasts
(4) Slices of bacon
(3) Tablespoons soy sauce
(1) Teaspoon fresh ginger, grated
(1) Cup dry white wine
Makes 4 Servings

STEPS:
Prepare grill plank as in instructions. Skin the bird and clean thoroughly. Cut up as you would a chicken. Pheasants have membranes dividing each breast into two sections. Separate along the membranes to obtain 4 sections of breast. Place a slice of bacon on top of each breast and secure with a toothpick at either end. In a large mixing bowl, combine the soy sauce, ginger and wine. Add the breasts and turn to coat on all sides. Cover and let stand at room temperature while the plank is preheating. Place the pheasant breasts onto the plank, bacon side up. Cook for 35 to 40 minutes.