
Cock on a Stick
by Dick Roberts, Portland Oregon
Ingredients
- 3 pheasant breast cubed
- 1/2 glove garlic
- mushrooms, any kind you like
- olive oil
- white wine
- tooth picks
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Cooking Instructions
- cube pheasant breast
- brown pheasant breast in olive oil
- when first side of pheasant breast is browned turn pheasant breast and add mushrooms and sliced garlic
- add white wine, cook on medium heat until pheasant is just cooked(not too long) and white wine is cooked offed
- remove from heat
- pass pan around campfire or gathering
- take tooth pick and get one piece pheasant, one piece roasted garlic and one mushroom
- enjoy