Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 4 pheasants, skinned and quartered
- 1 large onion, finely diced
- 1/3 cup of rum
- 4 jalapeno peppers, seeded and finely chopped
- 4 cloves garlic, minced
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon allspice
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon powdered cloves
Preparation:
To prepare jerk seasoning, heat olive oil in a medium skillet. Add in onions, garlic, jalapenos, spices, and herbs. Sauté mixture until onions are cooked. Stir in rum, lime juice, and salt. Simmer until liquid has reduced. Remove from heat and allow to cool. Rub mixture over pheasant pieces. Place in a resealable plastic bag, seal, and allow to marinate for 12-24 hours in the refrigerator.Preheat grill. Place pheasant pieces on an lightly oiled grill grate. Cook for 10-12 minutes per side. When meat no longer appears red, remove from heat and serve.
