Pheasant with herbs - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-halved | |
| ¼ | pounds | Butter |
| 1 | tablespoon | Parsley-minced |
| ¼ | teaspoon | Tarragon |
| ½ | teaspoon | Marjoram |
| 1 | Clove garlic-crushed | |
| 1 | cup | Dry white wine |
| ½ | cup | Salad oil |
| ¼ | cup | Soy sauce |
| ¼ | teaspoon | Salt |
Directions
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.