South American Hoagie
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
South American Hoagie
Eileen Clarke
Rifles and Recipes
South American Hoagie
Serves 4
Here’s a dish no one will be able to pass up. Marinate the pheasant, then sauté it lightly, with a pile of onions and peppers. This is a sandwich that does justice to our favorite American import: pheasant.
Ingredients
for the marinade
1/3 cup olive oil
1/3 cup rice wine vinegar
1 tablespoon freshly squeezed lemon juice
1/3 cup diced onion
1 clove minced garlic
1/4 teaspoon saffron threads
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
breasts of 2 pheasants
for cooking the hoagie
1 medium Bermuda onion sliced
1 red bell pepper, sliced
2 tablespoons oil
loaf of Italian bread
Preparation
1. In a resealable plastic bag, combine the oil, vinegar, lemon juice, onion, garlic, saffron, thyme, and salt. Shake well. Add the pheasant breasts, and let marinate in the refrigerator for 48 hours.
2. Pour off the marinade, and discard it. Slice the pheasant meat across the grain, in 1/4-inch thick strips.
Cooking
1. Preheat the broiler, and set a cooking rack about 3“ below the element (or flames). In a large saucepan, sauté the onion and pepper over medium-high heat until they start to turn tender. Add the pheasant strips to the pan. Continue cooking, stirring often until the meat turns opaque (from red or pink, to almost white in color, and not shiny) about 3-4 minutes.
2. Slit the Italian bread in half lengthwise, then those halves in four equal lengths. Place them on a cookie sheet, about 3” under the broiler in your oven until browned, about 3 minutes. Remove the bread from the oven, divide the pheasant and pepper mixture and serve.
From Eileen Clarke’s Upland Game Bird Cookery, first published by Ducks Unlimited but now available on Eileen’s website: https://www.riflesandrecipes.com / 406-521-0273 $20.
Eileen Clarke
https://www.riflesandrecipes.com
406-521-0273
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PhotoCredit: Photo Credits: Eileen Clarke
Image 1 Caption: South American Hoagie
Photo Credits: Eileen Clarke
