Upland BirdsLeslie Fangmanmain dish, pheasant, soupComment

Pheasant Peanut Stew

Upland BirdsLeslie Fangmanmain dish, pheasant, soupComment
Pheasant Peanut Stew

Pheasant Peanut Stew

  • 3 whole pheasants

  • 5 garlic cloves, minced

  • 1 tablespoon of fresh ginger, grated

  • 3 tablespoons of olive oil

  • 1 yellow onion, diced

  • 1 - 6oz. can of tomato paste

  • 1/4 cup of oyster sauce

  • 1 cup of smooth peanut butter

  • 7 cups of water

  • 1/2 of a green cabbage, diced

  • 3 potatoes, diced small

  • 1 Jalapeno, diced

  • Fresh cilantro

  • Serve with white rice

     

    Wrap the pheasants in cheese cloth and tie with a string and set aside. Add garlic, ginger, olive oil, onion, tomato paste oyster sauce and peanut butter to an insta-pot with half the water and stir to combined. Gentle place in the pheasant and then cover with remaining water. Cook for 2 hours and let vent naturally for 30 min.

    Remove the cheese cloth and remove all of the bones from the pheasant placing the meat back in the insta-pot. Add the cabbage, potatoes and jalapeno. You can either use the slow cook mood and cook for another hour until the potatoes are tender, or put it back under pressure for 5-10 min or until potatoes are tender. Add fresh cilantro just before serving over fresh rice. You can also top with some chopped peanuts for some crunch.