4-6 Pheasant Breast Filets
½ cup of diced Jalapeño Peppers
½ cup of diced Red Bell Peppers
½ cup of diced Yellow or Orange Bell Peppers
½ cup of diced Red Onion
½ cup of drained Pineapple chunks
½ cup of Mango
2 Kiwi peeled and sliced
½ cup of Brandy
½ cup of Vegetable Oil
3 Tablespoons of Joe’s Wildside Seasonings
1 Tablespoon of Brown Sugar
Take a large serving plate and cover the bottom with the oil. Take 2-3 tablespoons of Joe’s Wildside Seasoning and mix into the oil to make a loose pasty mixture. The thicker the mixture, the spicier it will be. If you want it a little less potent, add more oil or reduce the amount of Wild Side Seasoning. Place each pheasant filet into the mixture and coat on both sides making sure to cover the entire piece. Heat a cast iron skillet until it is smoking hot. Place the pheasant filets into the skillet and blacken for about 4 minutes on each side depending on the thickness. When the filets are done, remove from heat and set aside.
NOTE: The following steps should be done along side the blackening process so that each is done at approximately the same time.
Put vegetable oil in a heated pan. When the oil is hot, add the Red or Orange, Yellow, Jalapeño Peppers, and the Red Onion and stir. Cook for about 6-7 minutes or until the peppers and onions are soft. Add a tablespoon of brown sugar, ½ cup of pineapple and ½ cup of mango. When the mixture gets back up to heat, add the brandy and flame up the salsa mixing constantly. Once the alcohol burns off, cook for one more minute and remove from heat. Put 4-5 spoons of the Salsa on a plate, place a Pheasant Filet on the Salsa then add more Salsa drizzle some of the Salsa juice over the pheasant, garnish with sliced Kiwi and serve.