Easy Pheasant or Chicken
by
Travis Langley
Take the number of pheasant breast and legs [or your favorite
parts of skinless chicken] need for a meal.
Sprinkle lightly with Schilling meat
tenderizer.
Sprinkle
with Spade L Ranch beef marinade and rub it in. (Spade L Ranch
Beef Marinade can be found at Albertson’s or online at
www.spadelranch.com
Sprinkle
lightly with Lemon & Pepper.
Place on
a sheet of aluminum foil large enough to make a tent over the
meat. Bring the edges together and roll or crimp the edges to
seal in the juices.
Place in
350-degree pre-heated oven for 30 minutes.
If there
is time let it sit in the refrigerator for 1 to 24 hours
before cooking for better flavor through the meat.
Remove
and serve with your favorite side of rice.
This also works well on a
grill.
