MARINATED GRILLED PHEASANT
4 Pheasant boneless breasts
Salt to taste
Pepper to taste
3 sprinkles Crushed red pepper
1 can Diced tomatoes
Grated Romano Cheese
Grated Italian cheeses for topping
Place pheasant breasts in baking dish and mix marinade together and pour over breasts. Cover and refrigerate for at least 4 hours.
Grill breasts over medium high heat until done.
Mix together topping ingredients for topping in saucepan and cook until liquid is cooked out.
After turning breasts over on grill, cover cooked side with tomato topping and finish grilling. Just before removing from grill, sprinkle Italian cheeses on tomato topping and melt.
Serve with angel hair pasta and wine (I prefer a Pinot Grigio)