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