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Pheasant prep in the morning.
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in a large freezer bag add two cups of red wine, or white, I prefer red.
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With one cup of vinegar and 7-Up.
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You want this to marinade in this for at least four hours in the refrigerator before cooking time.
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Meanwhile make the salsa.
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Salsa:.
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Skin and cut pomegranate into cubes.
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Keeping the seeds.
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Place in large mixing bowl.
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Cut red onion,garlic and parsley and cilantro if using fresh.
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If not add the dried herbs with olive oil into same bowl as the pomegranate.
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Add peppers, lime juice and tomatoes.
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Cover with Saran Wrap for at least two hours.
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Frying pheasant quarters.
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Put flour and salt and pepper into a pie plate.
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You can add other herbs to taste if you like.
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Dip pheasants in egg wash bath then flour.
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Place in hot skillet with olive oil and cook each side until they bleed through about 15 minutes each side.
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I let mine bleed through three times.
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As you would a chicken.
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Temp should be 170F when tested.
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Drain on paper towels salt and pepper before they cool too much.
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I serve this over wild rice with mushrooms.
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The salsa is HOT.
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Might want to take the peppers down a bit.
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This is a a beautiful plate.
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Good for all holidays, or just because.
