Hawaiian Pheasant
2 Pheasants,
cut in serving-size pieces
1/4 cup soy sauce
1 teaspoon ginger
1/2 teaspoon salt
1 tablespoon dried minced onion
1/2 cup orange juice
1 (16 ounce) can pineapple chunks,
drained and juice reserved
2 teaspoons cornstarch
1/4 cup cold water
Place pheasant pieces in slow-cooker. combine soy sauce, ginger,
salt, onion, orange and
pineapple juice, pour over pheasant. Cook, covered, on low setting
for 6 to 8 hours. Remove
pheasant pieces and set aside. Mix cornstarch with water, gradually
add to hot liquid in cooker
and heat until thickened. Add pineapple chunks and pheasant pieces;
heat thoroughly.
Serves about 6
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