by Chris Haught · October 20, 2015
Add a little zest to your next cookout with this Asian-inspired wild pheasant recipe. Yum!
Preparation time: 15 minutes. Cook time: 7 minutes. Serves 4.
1 lb. boneless, skinless pheasant breast
6 Tbsp. fresh orange juice, divided
4 Tbsp. dry sherry, divided
½ c. chicken stock, divided
4 Tbsp. hoisin sauce
2 Tbsp. soy sauce
2 tsp. cornstarch
¼ tsp. salt
2 Tbsp. peanut oil, divided
¾ lb. snow peas, trimmed
½ lb. shiitake mushrooms, thinly sliced
4 green onions, thinly sliced
2 Tbsp. fresh ginger root, grated
4 c. cooked rice
Cut pheasant into ¾-inch pieces. Mix with 3 tablespoons orange juice and 2 tablespoons sherry and set aside.
Combine remaining orange juice and sherry with ¼ cup chicken stock, hoisin sauce, soy sauce, cornstarch, and salt in a small bowl. Set aside.
Heat 1 tablespoon peanut oil in a wok or 12-inch nonstick skillet over medium-high heat. When hot but not smoking, add snow peas, mushrooms, green onions, and ginger. Stir and toss everything together for 1 minute. Add two tablespoons chicken stock and continue cooking until liquid evaporates (about 1 minute). Add remaining two tablespoons chicken stock and cook again until it evaporates. Transfer mixture to a bowl and set aside.
Add the remaining 1 tablespoon of peanut oil to the pan and place over medium-high heat. Add pheasant mixture and stir-fry about 3 minutes, until pheasant is done. Stir cornstarch mixture well and add to pheasant along with reserved vegetables. Stir and cook about 1 minute, until sauce bubbles and thickens. Immediately transfer to serving bowl and serve with hot rice.