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Wild Pheasant Recipe:

Pheasant Gyros Recipe

Prep Time:  45 minutes   |   Cooking Time:  20 minutes   |   Servings:  5-6

Recipe Instructions: 
Step 1: In a small bowl, mix together all the marinade ingredients. Poke the pheasant or quail with a fork a few times, pour the marinade over the meat, and marinate in the refrigerator for 1-2 hours before cooking.

Step 2: Mix all ingredients for cucumber sauce and set aside.

Step 3: The Veggies & Feta
Cut up tomatos, lettuce and onions in small pieces. Have feta cheese grated or crumbled. Cover and set aside...

Step 4: Cooking the Pheasant
Before cooking the pheasant, turn on your oven at 400 degrees 10 minutes prior to cooking...
In a pan, add some olive oil and coat it. Let it heat up a bit. Place the pheasant and cook in medium heat till nice and brown. Turn off. Tightly cover meat with foil so it won't get cold.

Step 5: Pita Bread

Take the pita bread or flat bread and place in oven for two minutes. The bread will be nice and hot but not hard and crunchy. Take out the bread and cover with foil immediately to not let the bread get cold.

Step 6: Build a Gyro

1. Place pita bread on the plate.

2. Grab some pheasant or quail and add the cucumber sauce.

3. Add a little tomato, lettuce, onion and feta on top.

4. Fold in half and enjoy with a side of fries!!!

Marinade for pheasant:
1 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Cucumber Sauce:
2 cups plain yogurt
1/2 cucumber peeled, grated and drained
2 cloves garlic, crushed
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons salt and white pepper to taste pinch ground cayenne pepper

This recipe can be used with quail as well.

 

Recipe Submitted by:  Eric Melo

   

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