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

Cooking Instructions:

1. Cube pheasant breast
2. Brown pheasant breast in olive oil
3. When first side of pheasant breast is browned turn pheasant breast and add mushrooms and sliced garlic
4. Add white wine, cook on medium heat until pheasant is just cooked(not too long) and white wine is cooked offed
5. Remove from heat
6. Pass pan around campfire or gathering
7. Take tooth pick and get one piece pheasant, one piece roasted garlic and one mushroom

Enjoy!

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