|
|
|
|
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
|
|
|
|
