Upland BirdsLeslie Fangmanpheasant, main dish, Asian, slow cookerComment

General Tso's Pheasant

Upland BirdsLeslie Fangmanpheasant, main dish, Asian, slow cookerComment
General Tso's Pheasant

General Tso’s Pheasant

I love this recipe because I do it in the slow cooker! So set it in the am and leave it until dinner!

  • 2 pheasants, whole and cleaned

  • 4 large carrots, chopped

  • ½ cup pickled ginger

  • 2 TBS garlic, Minced

  • 2 cups of broccoli, chopped

  • 2 cups of cauliflower, chopped

  • 1 cup rice vinegar

  • ½ cup soy sauce

  • 1 TBS ground ginger

  • 1 TBS red pepper flakes

  • 1 TBS Sesame Seeds + more for topping

  • Hoisin Sauce

  • 1 onion, chopped

  • 1 TBS Sesame oil

  • 2 Cups cooked Rice

  • 2 TBS Cornstarch

Place the carrots on the bottom of the slow cooker.  Stuff the pheasant with the garlic and ginger and place on top of the carrots.  Add the broccoli and cauliflower around the pheasant.  Add vinegar, soy sauce and enough water to bring the level ½ way up the birds.  Sprinkle the ground ginger, red pepper flakes, and sesame seeds.  Then pour over enough Hoisin Sauce to cover the pheasant meat.  Top with the onions and drizzle the oil on top.

Cover and cook on low for 8-10 hours. The meat will be tender and will easily fall of the bone.

Take the Pheasant out of the crock and shred the meat and discard the bones.  Take out 3-4 cups of the liquid and add to a sauce pan.  Return Pheasant to the slow cooker.  Add cornstarch to the pan with the liquid in it and place over medium heat, whisking until the sauce has thicken enough to coat a spoon.

Plate with cooked rice, pheasant, vegetables and sauce.