2 pounds pineapple, cored and cut into 1/2-inch rings
1 (2 1/2 pound) pheasant, neck, giblets, and wings reserved, cavity rinsed well and thoroughly dried
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 cup unsweetened pineapple juice
2 teaspoons arrowroot
12 ounces red wine
Waffle-cut, fried potatoes, to garnish
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