Pheasant Teriyaki

1 pheasant, cut in half

3 large yellow onions, sliced thick

1 garlic bulb, peeled, or two small bulbs

1 orange, peeled and cut in half

1/8 teaspoon Angostura bitters

1/8 teaspoon Tabasco

3/4 teaspoon each: white wine and Worcestershire

1 teaspoon lemon juice

1/4 teaspoon Wright's Liquid Smoke hickory seasoning

3 ounces Kimlan teriyaki sauce

Schillings garlic season-all

olive oil

1 bottle semi-sweet white wine (Rhine wine is best)

1 aluminum roasting pan, approximately llx9x2 inches

Coat bird lightly on all sides with olive oil, sprinkle liberally with garlic seasoning. Place one half, skin side down in roasting pan. Put orange halves on top and then place the other half bird, skin side up (as if you have formed a whole bird). Add onion and whole garlic cloves around bird. In a small mixing bowl, stir together bitters, Tabasco, Worcestershire sauce, lemon juice and Liquid Smoke. Pour mixture around bird (not on top) and sprinkle teriyaki sauce over bird and onions. Fill pan three fourths full with wine. Cover pan with heavy duty foil and place in lighted barbecue and close cover. Cook 20 minutes, then remove foil. Cook for 10 minutes more, then flip "whole" bird. Remove orange halves at this time or leave them for added orange flavor. Cook for 30 minutes longer, uncovered, until bird is done. This will vary slightly, depending on size of bird. The onions and garlic should be quite soft. Remove pheasant to a serving dish and save sauce in pan for gravy. Excellent over rice or mashed potatoes.

Copyright 1998-2014 Stephen Ricciardelli