Receips
Oka Pheasant Teriyaki
(4 to 6 servings)
Ingredients:
2 (1 to 1.5 kg) whole Oka Pheasants 2 (2 to 3 lb)
375 mL teriyaki marinade 1 1/2 cups
Teriyaki Marinade
200 ml teriyaki sauce 3/4 cup
50 ml vegetable oil 1/4 cup
50 ml lemon juice 1/4 cup
1 clove garlic, crushed 1
15 ml liquid honey 1 tbsp
15 ml grated gingerroot 1 tbsp
30 ml chopped green onions 2 tbsp
1 medium oven cooking bag
(available in supermarkets)
Preparation :
1. Remove giblets, rinse Pheasants under cold water and pat dry with paper towels.
2. In a large, shallow bowl, combine marinade ingredients.
3. Split Pheasants in half and place in marinade, turning to coat well. Marinate in refrigerator for at least 4 hours, turning occasionally.
4. Preheat oven to 180 °C (350 °F).
5. Place Pheasant halves and marinade in oven bag (follow manufacturer's instructions) and place in an ovenproof dish. Roast for about 75 minutes or until meat comes off bones easily.
6. When done, let Pheasant rest in marinade, following manufacturer's instructions.
7. Serve with steamed rice, broccoli florets and sliced carrots.