Asian Pheasant Legs

That is right I said legs! Most folks think that the legs of pheasants are uneditable but let me introduce you to the Insta-Pot

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Asian Pheasant legs

• 6 pheasant legs

• 2 cups of stock

• 1 tablespoon of rice vinegar

• 1 tablespoon of sweet cooking rice wine (I use Kikkoman Manjo Aji-Mirin)

• 4 tablespoons of ketchup

• 2 tablespoons of soy sauce

• 2 tablespoons of white bean miso

• 2 tablespoons of Tae-kyung Korean Red Chili Pepper Flakes

• 2 teaspoons of red pepper flakes

• 1 tablespoon of onion powder

• 1 tablespoon of garlic powder

• 2 tablespoons of chili garlic sauce

• 2 tablespoons of brow sugar

• 1 tablespoon of sesame seed

• 2 tablespoons of cornstarch

• 1/4 cup of Stock

Place the pheasant legs into the Insta-Pot. Whisk together all of the remaining ingredients except the cornstarch and last 1/4 cup of stock and then pour over the legs. Make sure the legs are covered with the liquid and add a little more stock or water if needed. Close and seal the lid of the Instant Pot making sure your vent is sealed.  Set to pressure cook mode for 1.5 hours (yes, I know it is a long time, but we want these legs to fall apart!!).  Let the pressure release naturally for 20 minutes. Then do a quick release for any remaining pressure.  Remove the lid and pour out 1 ½ cups of the liquid then replace the lid to keep the legs warm.  Place the liquid in a small saucepan and bring to a boil.  Whisk together the cornstarch and ¼ cup of stock.  Turn the heat down to Medium-Low and slowly whisk in the cornstarch mixture.  Continue to whisk until the sauce coats the back of a spoon.  Add Salt and Pepper to taste.

Serve with Fried Rice!