Sesame Pheasant
Sesame Pheasant
3 cups of pheasant meat, cleaned and cut into bit size pieces
cornstarch, enough for coating the meat
3 tablespoons toasted sesame seeds, for garnish
3 tablespoons of olive oil
1 tablespoon of sesame oil
Marinate
6 tablespoons of soy sauce
1 teaspoon of ginger, minced
1 clove of garlic, minced
1 teaspoon of chili paste
Sauce
2 cups of stock
1/4 cup cornstarch
1 tablespoons toasted sesame oil
1 teaspoon of ginger, minced
1 clove of garlic, minced
1 teaspoon of chili paste
1 tablespoons of rice wine vinegar
1/2 cup of sugar
2 tablespoons of soy sauce
Mix the ingredients for the marinate and add the pheasant and let sit over night.
Strain the excess marinate off of the pheasant and then coat with the cornstarch and set aside. Whisk together the stock and cornstarch in a medium pot until all the lumps are gone. Place over medium heat and all the other ingredients for the sauce. Continue to stir until almost the thickness you desire then place on low heat to finish thickening while you prepare the pheasant.
Heat the olive and sesame oil in a cast iron skillet and cook the pheasant. You may have to do batches as you want the pheasant in one layer in the skillet. cook on each side only a couple of minutes until done. These little bit size pieces will go fast and you don’t want to over cook. remove to a plate with a paper towel until all the pheasant is cooked. then place on a serving plate and coat with the sauce topping with the remaining sesame seeds. Serve with Fried Rice or as shown in the picture with roasted green beans and pan fried buckwheat soba noodles.
