Cranberry and Almond Pheasant
This pairs well with fried rice as shown in the picture above.
Cranberry and Almond Pheasant
6 oz of cranberries
1/3 cup of brown sugar
1/3 cup of water
1 tablespoon of soy sauce
1 tablespoon of ponzu sauce
1 teaspoon of siracha
1 teaspoon of Tae-kyung Korean Red Chili Pepper Flakes Powder
1 teaspoon garlic powder
1 teaspoon ginger powder
4 pheasant breast cut into bite size pieces
1/2 cup of slivered almonds
Combine all ingredients except the pheasant and the almonds in a sauce pan and turn the heat to medium high. Let the sauce thicken stirring occasionally to help smash the cranberries. Taste and add any additional salt and pepper to your taste. Once the sauce had thickened turn the heat down to medium and add the pheasant and most of the almonds (leaving some to top the dish with) constantly stir until the pheasant is cooked, around 5 minutes. It should be very tender and just cooked through so as not to make the meat tough.
