Pheasant and pineapple - persia
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pheasants & | |
| 3 | tablespoons | Oil |
| ¾ | teaspoon | Chili peppers, ground |
| 1½ | teaspoon | Salt |
| 3 | Cloves garlic-minced | |
| ½ | cup | Shallots-minced |
| ½ | teaspoon | Anchovy paste |
| 1½ | cup | Pineapple |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Lemon rind |
| 2 | cups | Coconut cream |
| 2 | teaspoons | Soy sauce |
| 1 | cup | Sauteed scallions |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Cut the pheasant from the bones and into small cubes. Pound the chili peppers, salt, garlic, shallots and anchovy into a paste. Toss with the pheasant and let stand for one hour. Heat the oil in a large skillet; saute the pheasant and pineapple until brown. Add the lemon juice, rind, coconut cream and soy sauce. Cook over low heat thirty minutes or until tender. Sprinkle scallions on top.