Pickled pheasant - mexico
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pheasant-disjointed |
| 3 | tablespoons | Oil |
| Salt to taste | ||
| 1¼ | teaspoon | Garlic-minced |
| ½ | cup | Orange juice |
| 1 | Avocado-sliced | |
| 1 | teaspoon | Oregano-diced |
| 1 | large | Onion-sliced |
| 1 | small | Can green peppers |
| Drained/seeded/diced | ||
| 1 | Sweet red pepper | |
Directions
Rinse pheasant and dry with paper towels. In a large skillet heat oil and add the pheasant pieces and brown well. Sprinkle the pheasant with salt and pepper to taste. Cook covered for ten minutes. Turn and cook for fifteen minutes longer. Remove pheasant pieces to a large baking pan. Pour off all but two tablespoons of the oil from the skillet; reduce heat and add garlic and cook one more minute. Add the juices, oregano and salt. Add the onion rings and chili peppers; increase heat and bring mixture to a boiling point. Remove pan from heat; add the sweet peppers and toss lightly to mix. Arrange vegetables evenly over pheasant pieces and baste with the sauce.
Cover dish tightly with clear plastic. Refrigerate at least six hours, turning and basting three or four times. When ready to serve, garnish with the avocado slices.
Keywords: Pheasants Forever, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:24) (159) Fido: Cooking