Recipes
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Roasted Pheasant Pitas |
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| Category: | Main |
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| Ingredients: | 2 whole pheasants 1/2 orange 1 small onion 1 teaspoon black pepper 1 red pepper 1 teaspoon thyme 6 slices bacon 4 cups greens 1 cup sliced black olives 1 cup ranch dressing 1 cup feta cheese 2 cups diced tomatoes 4 whole-wheat pitas cut in half |
| Preparation - Directions: | Preheat oven to 250 degrees. Wash pheasants well. Slice onion and red pepper. Cut orange into small wedges. Mix with thyme and black pepper. Place orange, onion and spices into bowl and mix. Stuff pheasants with mixture. Place 3 strips of bacon over the top of each bird. Place into a baking bag. Bake for 3 hours or until internal temperature in the thickest part of the breast is 180 degrees. At this temperature, the juices should run clear and the legs should separate from the body. After roasting pheasant, let cool. Remove all meat from birds and dice. Save pepper/onion mixture from birds, and dice. Discard orange wedges. Save bacon, dice and fry until crispy. Add diced pheasant and pepper and onions to bacon. Add salt to taste. Heat mixture. Place remaining ingredients into large bowl. Top with pheasant mixture. Toss well. Stuff pitas and serve. |
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