Broiled pheasant and giblets - japan
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pheasant breasts | |
| ½ | pounds | Chicken gizzards |
| ½ | pounds | Chicken livers |
| ½ | cup | Sake or sherry |
| ½ | cup | Soy sauce |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Ginger |
Directions
Wash the gizzards well and cut into bite sized pieces. Cover with water, bring to a boil and cook ten minutes, drain. Cut the pheasant breasts and livers into bite sized pieces; use twelve small skewers and thread the pheasant, gizzards and chicken livers, alternately.
Combine the sake or sherry, soy sauce and sugar in a sauce pan. Bring to a boil and brush on the skewed meat with the mixture, coating them well. Broil ten minutes; turn skewers and baste with more sauce frequently. Sprinkle with ginger. Serve with grated white radish or turnips and the remaining sauce.
Keywords: Pheasants Forever, Radish, Sake, Sherry, SJK, Soy sauce, Turnips From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:31) (159) Fido: Cooking