Upland BirdsLeslie Fangmanappetizer, pheasant, Asian, main dish1 Comment

Pheasant Teriyaki Cakes

Upland BirdsLeslie Fangmanappetizer, pheasant, Asian, main dish1 Comment
Pheasant Teriyaki Cakes

A lot of people tell me they have difficulty cooking pheasant, that it gets too tough and chewy.  If that is you then this is a great recipe to start with.  This recipe uses the technique of grinding the meat to insure it is tender.  These little cakes make a wonderful diner when served with rice or a nice appetizer for a party.

Pheasant Teriyaki Cakes

  • 1 lb of ground pheasant

  • 1 egg

  • 1/4 grated onion

  • 1 1/2 teaspoons of sugar

  • 1 1/2 teaspoons of soy

  • 1 1/2 teaspoons of fresh grated ginger

  • corn starch for coating

  • 2 tablespoons of olive oil

  • 1/8 teaspoons of sesame seed oil

  • sesame seeds for topping

Mix together the pheasant, egg, sugar, soy and ginger.  If the batter is too wet add a little cornstarch to the mix.  Form into patties and then coat with the cornstarch.  Place in the refrigerator for at least 15 min. while you mix together the sauce.

For the sauce mix together 4 tablespoons of each: white wine, sugar, mirin and soy.

Heat both of the oils to a medium high heat then fry up the cakes.  Once cakes are almost cooked add the sauce to the pan coating and flipping each cake until finished cooking.  Place on a plate and add extra sauce in a bowl then top with sesame seeds.