1. Mix oil with paprika, ginger and salt.

2. Brush pheasant flesh with prepared marinade and refrigerate for 2-3 hours. Then fry it on a grill until done.

3. Fry 6 pineapple rings on the grill. Mince the remaining pineapple rings, mix them with sour cream, add salt, carry and blend.

4. Put pineapple rings on a platter, scatter over fried flesh. Pour prepared sauce aside. Top the dish with greens.