Baked Pheasant and Rice

Ingredients

• 4 pheasant breasts
• 1 cup pineapple juice
• 2 medium onions, diced
• 2 cloves garlic, minced
• 4 small hot peppers, (Serrano, cayenne, jalapeno, etc.) diced
• 4 tbsp olive oil
• 4 tbsp vinegar
• 2 tbsp lemon juice
• salt and pepper

Instructions

Marinade the pheasant in the pineapple juice a couple of hours or overnight.

Remove the breasts from juice and grill over medium heat until the surface gets crispy.

Dice the breasts into 1/4" to 1/2" pieces. Dice onion into same size pieces.

Pour olive oil in a skillet and heat over medium - low heat. Add the meat, onions, garlic and peppers.

Cook until the onion turns translucent stirring often.

Remove the mixture from the skillet and place into a large bowl.

Toss with the vinegar and lemon juice.

Salt and pepper to taste.

Serve with cold beer and enjoy.

Note - "Sisig is a Filipino appetizer commonly eaten with beer. It is usually made from pork faces which are somewhat firm and gratifying to chew. Using pheasant results in a similar texture." - Josh