Pheasant with herbs - united states

Yield: 6 servings

Measure Ingredient
2 \N Pheasants-halved
¼ pounds Butter
1 tablespoon Parsley-minced
¼ teaspoon Tarragon
½ teaspoon Marjoram
1 \N Clove garlic-crushed
1 cup Dry white wine
½ cup Salad oil
¼ cup Soy sauce
¼ teaspoon Salt

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Combine the butter, parsley, tarragon and marjoram, rub in under the skin of the pheasant Combine the remaining ingredients and place the pheasant in the marinade, refrigerate over night.

Broil the pheasant pieces, basting often with the marinade until tender. Cut into quarters for serving.

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