Aromatic complements and marinades
For suggestions to guide
you in selecting the seasonings and other foods that best
complement meat and poultry, consult our fruits, herbs, spices and condiment affinities
charts.
Wine and alcohol are often used to cook pheasant.
Fruits, such as oranges, mangoes, grapes, prunes and peaches, are
all wonderful with pheasant.
Suggestions for wet marinades
• Mix fresh pineapple juice with lemon zest or lemon juice and
some crushed garlic.
• A good combination also is orange and lime juice, crushed
peppercorns, coriander seeds and some freshly chopped hot
peppers.
• Mix some wine, cider vinegar, cumin seeds, Jamaican hot
pepper and a cinnamon stick.
• Red wine, cinnamon and crushed cloves also work well.
• Sherry vinegar, oil, thyme, sage and bay leaves are a good
mixture as well as red wine, rosemary and marjoram.