Ingredients:
• Pheasant (Aloha marinade will cover 5-7 birds)
• 1 LARGE can pineapple juice
• 1 bottle soy sauce
• 1/2 cup sugar
• 1/4 cup dry sherry
Easy Rice with Mushroom Casserole:
• 1 stick of butter
• 1 regular can onion soup
• 1 regular can of beef consume
• 1 small jar of mushrooms drained
• 1-1/2 cups of wild rice (I use Texmati)
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Directions:
• Mix ingredients in a large bowl and marinate pheasant breasts
for 8 (min.) to 24 hours (max.) and then grill.
• They don’t need to cook as long as untreated breasts would
because the acid in the pineapple juice gives them a
good head start.
• Once they turn a nice orange color and are firm they’re
ready; don’t overcook.
• You can also grill some pineapple rings for effect.
• The marinade will cover 5 to 7 birds.
• In a pinch you can substitute orange juice for the pineapple
and lose the sugar and sherry, if you have to go this route
only marinate for a couple of hours.
• I usually serve them with rice and mushroom casserole.
Easy Rice with Mushroom Casserole:
• Put a stick of butter in a 9 x 13 x 2 baking dish/pan and put in
the oven and set the temp to 350.
• Once the butter melts but before it burns pull the pan out and
pour in the two cans of soup, then the mushrooms and rice.
• Stir well and put back in the oven for one hour.
• At about the 50 minute mark you might want to stir it up
once more.
• Add a salad-in-a-bag or brussel sprouts if you’re feeling
frisky and you’ve got a meal even folks that swear they
won’t eat game will chow down on.
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