6 Pheasant Breasts (deboned and cubed)
3/4 Cup Teriyaki Sauce
1/3-1/2 Cup gluten Free Flour
Garlic Salt and Pepper to taste
1/3 Cup Olive Oil
1 Large Onion (sliced)
12-oz Can of Beer
3/4 Cup Fresh Mushrooms (sliced)
1.) Marinate pheasant in teriyaki sauce for 2-4 hours.
2.) Combine flour, garlic salt, and pepper. Dredge pheasant in flour. Brown in olive oil in skillet. Add onion and saute for 3 minutes, stirring frequently. Transfer to slow cooker.
4.) Cover. Cook on LOW 6-8 hours.
Yield: 4-6 Servings
- Paleo Fried Green Tomatoes
- The Front Porch: Part 1 – Towanda