Broiled pheasant and giblets - japan

1 servings

Ingredients

Quantity Ingredient
4 Pheasant breasts
½ pounds Chicken gizzards
½ pounds Chicken livers
½ cup Sake or sherry
½ cup Soy sauce
3 tablespoons Sugar
1 teaspoon Ginger

Directions

Wash the gizzards well and cut into bite sized pieces. Cover with water, bring to a boil and cook ten minutes, drain. Cut the pheasant breasts and livers into bite sized pieces; use twelve small skewers and thread the pheasant, gizzards and chicken livers, alternately.

Combine the sake or sherry, soy sauce and sugar in a sauce pan. Bring to a boil and brush on the skewed meat with the mixture, coating them well. Broil ten minutes; turn skewers and baste with more sauce frequently. Sprinkle with ginger. Serve with grated white radish or turnips and the remaining sauce.

Keywords: Pheasants Forever, Radish, Sake, Sherry, SJK, Soy sauce, Turnips From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:31) (159) Fido: Cooking

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