Upland BirdsLeslie Fangmanpheasant, main dish, Asian, rice, dinnerComment

Teriyaki Pheasant

Upland BirdsLeslie Fangmanpheasant, main dish, Asian, rice, dinnerComment
Teriyaki Pheasant

Teriyaki Pheasant

Teriyaki Pheasant

  • 1/4 cup Soy Sauce

  • 3 TBS Mirin 

  • 3 TBS Rice Vinegar  

  • 1/2 TBS Garlic Powder

  • 1/2 TBS Onion Powder

  • 1 tsp Fresh Ginger, grated

  • 1-3 tsp of crushed Red Pepper (optional depending on heat level)

  • 1 TBS Canola Oil

  • 1 Carrot, diced

  • 1 cup Broccoli, diced

  • 1 cup Cauliflower, diced

  • 1 TBS Canola Oil

  • 1 cup Rice

  • ½ cup Stock

  • 1 TBS Sesame Seed Oil

  • 2 pounds Pheasant, cut into bite size pieces

  • 2 TBS Sesame Seeds

    In a saucepan, over medium heat, mix together soy sauce, mirin, vinegar, garlic powder, onion powder and ginger. Continue stirring until combined. Add canola oil, carrot, broccoli and cauliflower. Cover. Turn down the heat. Cook until the vegetables are done.  

    In another pot, over medium-high heat, add canola oil and rice.  Stir until the rice is coated with the oil. Then add the stock. Bring to a boil. Cover. Turn down to low heat and cook for 15 minutes.

    Coat the pheasant with the sesame seed oil. Add to the vegetable mixture.  Continue to stir and cook until pheasant is done. Combine with rice. Serve immediately.  If the mixture gets to thick, add a little more stock or water.