Chef Jeff - Recipes - MEN GONE WILD: Barbecued Pheasant

Barbecued Pheasant

6 pheasant legs and thighs
1 to 2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 cup ketchup
1 cup water
4 tablespoons cider vinegar
4 tablespoons brown sugar
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 cayenne pepper, cut up (or as many hot peppers as you like)
Poach pheasant legs and thighs. Allow them to cook, then take meat off the bone and set aside. Saute onion, celery and garlic in olive oil until translucent. Add the rest of ingredients and bring to a boil. Once mixture comes to a boil, add shredded pheasant. Let mixture simmer for for 1 to 2 hours or until it thickens to a carmelized consistency. Note: Can be used for any type of wild game that's shredded in small pieces. If you want it a bit spicier, add some jalapenos or other hot peppers such as habeneros while cooking.