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Pheasant Sisig
Submitted by Josh Simonson.

~ 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

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" 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

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