A savory / sweet / tangy pheasant dish that is super easy to make.
Time
prep 0:20
total 1 day 2:00
Yield
4 to 8 servings
Ingredients
Ingredients
2
pheasants, cut into serving pieces
1/3 cup
brown sugar
1 cup
white wine
1/2 cup
apple cider vinegar
1/2 cup
olive oil
1 cup
spanish green olives
1 cup
prunes
1/2 cup
capers (not drained)
4 cloves
garlic, minced
2 tbsp.
dried basil
2 tbsp.
dried parsley
2
bay leaves
Instructions
Grab a 9 * 13" baking dish (Pyrex, etc). Place the two pheasants in a single layer.
In a mixing bowl combine the brown sugar, wine, olive oil, and apple cider vinegar. Stir in remaining ingredients.
Once mixed, pour over pheasant in baking dish. Cover and refrigerate at least 12 hours, or overnight. Turn the meat a few times so that it is evenly coated.
Bake uncovered at 350 degrees F for 1 hour, or until the meat is cooked.
Serve the meat and marinade over brown rice, Quinoia, or wild rice.
Author's Comments
I first found this recipe here: http://www.backwoodsbound.com/zpheas15.html
It's an easy way to cook pheasant that tastes delicious. I throw everything together, put it in the fridge, and put it in the oven the following evening. Easy.
Instructions
Grab a 9 * 13" baking dish (Pyrex, etc). Place the two pheasants in a single layer.
In a mixing bowl combine the brown sugar, wine, olive oil, and apple cider vinegar. Stir in remaining ingredients.
Once mixed, pour over pheasant in baking dish. Cover and refrigerate at least 12 hours, or overnight. Turn the meat a few times so that it is evenly coated.
Bake uncovered at 350 degrees F for 1 hour, or until the meat is cooked.
Serve the meat and marinade over brown rice, Quinoia, or wild rice.
Author's Comments
I first found this recipe here: http://www.backwoodsbound.com/zpheas15.html
It's an easy way to cook pheasant that tastes delicious. I throw everything together, put it in the fridge, and put it in the oven the following evening. Easy.
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