Pheasant sisig

~1 cup pineapple juice
~4 pheasant breasts
~2 medium onions, diced
~2 cloves garlic, minced
~4 small hot peppers (serrano, cayenne...) diced or minced - to taste, not jalapeno
~4 tbsp vinegar
~4 tbsp olive oil
~2 tbsp lemon juice
Salt and pepper

Marinate pheasant breasts in pineapple juice for a few hours or overnight.
Grill pheasant breasts until they get crispy on the surface.  Dice breasts into 1/4" sized pieces, same size as diced onion.  In a skillet fry pheasant with onion and hot pepper until onion turns translucent.  Place in a bowl and toss with vinegar and lemon juice, then add salt and pepper to taste and serve hot.  Best fried up in batches on demand.

Sisig is a Filipino appetizer commonly eaten with beer.  It's usually made from pork faces, yes cheeks, snout, brain and ears, ect., which are somewhat firm and gratifying to chew.  Pheasant is on the tough side and results in a similar texture.  Also pheasant tends to be dry - frying it in olive oil and adding vinegar helps considerably to moisten it.

Real sisig has the face boiled in pineapple juice to tenderize it, then grilled, then fried - one of the few foods that's cooked three different ways.  I've found that if you use more normal meat like pork shoulder or pheasant, it ends up too soft this way.  Skip the boiling and get to the grilling and frying for best results. 

A note about the pepper, traditionally this is made with a small hot orange pepper called siling labuyo.  It is very similar to a thai red chili and cayenne peppers are also in the ballpark.  Jalapeno peppers are one of the most common medium peppers available, but they have a strong flavor that is not appropriate for this dish.  Labuyos and thai chilis are extremely hot little peppers, 20x as strong as jalapeno and just below habaneros in ferocity - be careful.

Man, I did not know I got up too early.  When I saw sisig on new post list, I got hungry all of a sudden.  Reading your post made me hungry for a hearty breakfast of pheasant sisig and scrambled eggs.  But I haven't seen any pheasants here in Livermore for a while now so I think I'll just make it with smoked sardines instead.  ......yummy Almusal

It works well enough with pork shoulder too.  When you cut out the boiling and shaving, it's a pretty quick thing to cook.

dooooood  Gotta have some of that