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Ingredients:
200g teriyaki sauce
15g oyster sauce
15g tomato ketchup
15g honey
20g brown sugar
(This is enough to marinate four pheasant thighs and four pheasant legs)
Method
Make the marinade up and then placing the pheasant legs and thighs in a non-metal dish, pouring the marinade over. Cover with cling film and put in fridge for at least 30 minutes (or a day).
When you are ready to cook, preheat the oven to 180°C. Once hot, arrange the marinated pheasant on a lightly greased roasting tray and cook for 45 minutes, until browned and sticky.
200g teriyaki sauce
15g oyster sauce
15g tomato ketchup
15g honey
20g brown sugar
(This is enough to marinate four pheasant thighs and four pheasant legs)
Method
Make the marinade up and then placing the pheasant legs and thighs in a non-metal dish, pouring the marinade over. Cover with cling film and put in fridge for at least 30 minutes (or a day).
When you are ready to cook, preheat the oven to 180°C. Once hot, arrange the marinated pheasant on a lightly greased roasting tray and cook for 45 minutes, until browned and sticky.
