Products Needed:
6 pheasant fillets
1 can (1 1/2 lb) canned pineapple
1 cup sour cream
3 tbsp vegetable oil
pound ginger and paprika, 1 tsp each
1/2 tsp powdered carry
parsley greens
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Directions: 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.
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