Pheasant and pineapple - persia

6 servings

Ingredients

Quantity Ingredient
4 Pheasants &
3 tablespoons Oil
¾ teaspoon Chili peppers, ground
1½ teaspoon Salt
3 Cloves garlic-minced
½ cup Shallots-minced
½ teaspoon Anchovy paste
1½ cup Pineapple
2 tablespoons Lemon juice
2 teaspoons Lemon rind
2 cups Coconut cream
2 teaspoons Soy sauce
1 cup Sauteed scallions

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Cut the pheasant from the bones and into small cubes. Pound the chili peppers, salt, garlic, shallots and anchovy into a paste. Toss with the pheasant and let stand for one hour. Heat the oil in a large skillet; saute the pheasant and pineapple until brown. Add the lemon juice, rind, coconut cream and soy sauce. Cook over low heat thirty minutes or until tender. Sprinkle scallions on top.

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