Mexicali pheasant

Yield: 1 servings

Measure Ingredient
1 text file

Here is our lunch recipe when hunting in the Mexicali Valley. We skin the bird and cut it in to quarters. Double a large piece of heavy duty foil.

To the pheasant add sliced onion, butter, Cavenders Greek Spice and garlic powder. Seal the mixture in foil. We make our fire by putting eight or ten one inch sticks like the radius of a bike tire. Put the foil in the middle of the fire, pushing in the sticks as they burn down. It takes about twenty minutes to cook and we eat it with tortillas cooked over the same fire. We are usually able to take a few doves while waiting for lunch.

Russ Stewart San Diego rec.hunting.dogs NYC Nutrilink: N0^00000

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