Fried Pheasant And Pomegranate Salsa

Total Time: 5 hrs 45 mins Preparation Time: 45 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 2 pheasants, quartered
• 2 cups olive oil
• 1 cup red wine
• 1 cup vinegar
• 1 (8 ounce) can 7-up
• fresh parsley or 5 tablespoons dried parsley
• 1 cup flour
• 2 eggs
• salt and pepper
• 1 pomegranate
• 1 red onion
• 1 -2 pepper chipotle peppers or 1 -2 of diced jalapeno pepper
• 1 (12 ounce) jar of chunked pineapple
• 2 (14 ounce) jars of hunts stewed tomatoes
• 1 garlic clove
• 3 tablespoons cilantro
• 2 tablespoons lime juice
• 4 tablespoons olive oil

Recipe

• 1 pheasant prep in the morning.
• 2 in a large freezer bag add two cups of red wine, or , i prefer red. with one cup of vinegar and 7-up. you want this to marinade in this for at least four hours in the refrigerator before cooking time. meanwhile make the salsa.
• 3 salsa:.
• 4 skin and cut pomegranate into cubes. keeping the seeds.
• 5 place in large mixing bowl.
• 6 cut red onion,garlic and parsley and cilantro if using fresh.
• 7 if not add the dried herbs with olive oil into same bowl as the pomegranate.
• 8 add peppers, lime juice and tomatoes. cover with saran wrap for at least two hours.
• 9 frying pheasant quarters.
• 10 put flour and salt and pepper into a pie plate. you can add other herbs to taste if you like.
• 11 dip pheasants in egg wash bath then flour.
• 12 place in hot skillet with olive oil and cook each side until they bleed through about 15 minutes each side. i let mine bleed through three times. as you would a chicken. temp should be 170°f when tested. drain on paper towels salt and pepper before they cool too much.
• 13 i serve this over wild rice with mushrooms. the salsa is hot. might want to take the peppers down a bit. this is a a beautiful plate. good for all holidays, or just because.