- 1 Package of spagetti
5-brothers white alfredo sauce
- Debone your pheasant.
Cube up the bird and place in a large bowl.
Pour 1/8 of a cup of liquid smoke into bowl, also pour a 1/2 cup of teriaki sauce into the bowl over the bird.
Mix well put 1/2 cup dehydrated onions in bowl let stand in the fridge for about 1-2 hours.
Brown the bird in frying pan meanwhile cook spag.
When bird is brown, remove excess water from pan, pour white sauce over pheasant, heat it up.
Drain the spag. Combine spag, pheasant and white sauce.
Sereve with garlic cheese bread.