Pheasant and pineapple - persia

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Recipe by: clarine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pheasants
3 tb Oil
3/4 ts Chili peppers, ground
1 1/2 ts Salt
3 Cloves garlic-minced
1/2 c Shallots-minced
1/2 ts Anchovy paste
1 1/2 c Pineapple
2 tb Lemon juice
2 ts Lemon rind
2 c Coconut cream
2 ts Soy sauce
1 c Sauteed scallions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

Cut the pheasant from the bones and into small cubes. Pound the chili
peppers, salt, garlic, shallots and anchovy into a paste. Toss with
the pheasant and let stand for one hour. Heat the oil in a large
skillet; saute the pheasant and pineapple until brown. Add the lemon
juice, rind, coconut cream and soy sauce. Cook over low heat thirty
minutes or until tender. Sprinkle scallions on top.