2 1/2 lbs. pheasant, dismembered
1/4 cup olive oil
3/4 cup tequila


Mix together the olive oil and tequila. Place pheasant in a zip lock bag and pour marinade over pheasant. Place in refrigerator and marinate for 6 hours.

2 tbsp. olive oil
1 yellow bell pepper, cut in half, seeded and then cut into strips
1 red bell pepper, cut in half, seeded and then cut into strips
1 Pablano pepper, cut in half, seeded and then cut into strips
3 cloves garlic, peeled and chopped
1 1/2 cups chicken broth
1 tsp. chili powder
salt and pepper to taste


Heat the 2 tablespoons of olive oil in an ovenproof pan and brown the pheasant. Remove to separate plate. If needed add more olive oil and saute the peppers about 3 minutes. Add in the garlic and saute for 1 minute. Add the pheasant. Mix the chili powder with the chicken broth and pour over the pheasant. Season with desired amount of salt and pepper. Cover and bake in a preheated oven @350 degrees for one hour.

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