3Pheasants-whole or split 2 cYogurt 1/2 cLemon juice 2 ts Salt 1/2 ts Chili peppers 2 ts Coriander 1/4 ts Anise 4 tb Oil
Method:
Mix together the yogurt, lemon juice, salt, chili peppers, coriander and anise. Marinate the pheasant in the sauce for about twenty four hours. Drain well, brush with oil and roast in a rotisserie, in a 375 oven or over charcoal. The time will vary depending on whether the pheasant is whole, split or quartered.
