Ingredients

Cut up pheasant
1/2 C. brown sugar
1 Tbsp. cornstarch
1/3 C. vinegar
1 Tbsp. soy sauce
1 green pepper
1 onion
1 can chunky pineapple, reserve juice

Cooking Instructions

Cut up pheasant in small pieces. Brown in oil for 20 minutes. Put brown sugar, cornstarch, vinegar and soy sauce in bowl and mix. Add pineapple juice, then cook until thick and bubbly. Cook onions, green pepper, chunky pineapple with meat, then mix meat mix with liquid. Serve over rice.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)