Ingredients for Steamy Pheasant Love
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How to Make Steamy Pheasant Love
- Rinse 1 whole pheasant (approximately 1.5 lbs) and pat dry.
- In a large pot or Dutch oven, combine the pheasant, 4 cups of water, 1 teaspoon salt, and 2-3 dried red chili peppers (adjust to your spice preference).
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the pheasant is tender.
- Remove the pheasant from the pot and set aside to cool slightly. Once cool enough to handle, shred the pheasant meat from the bones.
- In a small bowl, whisk together 1/4 cup soy sauce and 2 tablespoons all-purpose flour until smooth.
- Pour the soy sauce mixture into the simmering pheasant broth. Stir well to combine and bring to a boil.
- Reduce heat to low and simmer for 5 minutes, or until the sauce slightly thickens. Taste and add more soy sauce in small increments (1 tablespoon at a time) until desired level of saltiness is reached.
- Return the shredded pheasant to the pot. Add 2 cloves minced garlic, 2 scallions (thinly sliced), and 1 tablespoon toasted sesame seeds.
- Cook for 10 minutes, allowing the flavors to meld.
- Serve the Steamy Pheasant Love over steamed rice. Garnish with extra sesame seeds and scallions if desired.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
1g
Fat
56g
Carbs
1g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Main Dish Poultry American Southern United States Southwestern United States Fall Holiday Event Spring Winter Dietary Seasonal Comfort Food High Protein Low Carb Midwestern Wild Game Northeastern United States High In Something Low In Something Meat Pheasant Taste Mood
