Sesame Pheasant
Whether you’re cooking for guests or just spicing up a weeknight dinner, this Asian Sesame Pheasant dish will surely impress.
Sesame Pheasant
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Asian
Servings
3
Prep Time
20 minutes
Cook Time
30 minutes
Calories
500
As an avid hunter, I’m always looking for new ways to prepare game meat with my MKC knives.
Today, I’m excited to share my go-to recipe for Asian pheasant, which has become a staple in my household. Whether you’re cooking for guests or just spicing up a weeknight dinner, this Sesame Pheasant dish will surely impress.
I love this recipe’s versatility. While we’re using pheasant today (a common find in many hunters’ freezers), you can easily substitute it with any white meat you harvest from the field. Anything from gator to mountain lion will yield a delicious result.
Author:This recipe comes to us from Ethan Demi, a hunting guide, self-proclaimed “wild game nerd,” and friend of Montana Knife Company.
Ingredients
- 1 lb. skinless pheasant meat (cut into 1″ pieces with a kitchen knife)
- 2 eggs, beaten
- 1/3 cup flour
- 1/3 cup corn starch
- Oil for frying (I prefer avocado oil or refined coconut oil for a healthier option)
- Salt and pepper
- Toasted sesame seeds (for garnish)
- Green onions, thinly sliced (for garnish)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 Tbsp. brown sugar
- 1 1/2 Tbsp. rice vinegar
- 3/4 Tbsp. toasted sesame oil
- 2 tsp. cornstarch
- 1/2 Tbsp. minced garlic
- 1/2 Tbsp. cooking oil
For the Asian pheasant:
For the sauce:
Directions
Now, let’s get cooking! Follow these steps to create your Sesame Pheasant:
Start by seasoning your pheasant pieces with salt and pepper. This simple step lays the foundation for a flavorful Asian pheasant dish.
In one bowl, beat the eggs. In another, combine the flour and cornstarch. This will be your coating station.
Dip each piece of seasoned pheasant into the egg mixture, then into the flour mixture. This double-dipping technique ensures a crispy exterior.
Heat about 1″ of oil in a pot or deep fryer to 350°F. If you prefer a healthier option, avocado oil or refined coconut oil works great.
Fry the coated pheasant pieces for 3–4 minutes, or until they’re golden brown. Work in batches to avoid overcrowding, which can lower the oil temperature and result in greasy meat. Once done, place the fried pheasant on paper towels to drain excess oil.
While your pheasant is frying, prepare the sauce. Combine all sauce ingredients except the oil and garlic in a bowl.
Heat 1/2 Tbsp. of cooking oil in a large saucepan over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds).
Pour your sauce mixture into the pan with the garlic. Bring it to a simmer and let it cook for 2–3 minutes, or until it reaches your desired consistency.
Add your crispy fried pheasant to the saucepan and toss to coat evenly with the sauce.
Serve your Asian pheasant creation over a bed of white rice. Garnish with toasted sesame seeds and sliced green onions for a perfect finishing touch.
Recipe Note
The Perfect Sides for Your Asian Pheasant
I love creating a well-rounded meal, and I’ve cooked up many side dishes to complement this Asian pheasant recipe. These pairings work particularly well:
- Steamed Vegetables. I like a mix of broccoli, snap peas, and carrots steamed to crisp-tender. The lightness balances the Asian pheasant’s rich, savory flavors.
- Asian-Inspired Slaw. Shredded cabbage, carrots, and green onions tossed in a rice vinegar dressing add a refreshing crunch.
- Garlic Bok Choy. Quickly stir-fried with garlic and a splash of soy sauce, provides a mild, slightly bitter contrast to pheasant.
- Coconut Rice. White rice cooked with coconut milk and a pinch of sugar adds a subtle tropical twist.
Remember, the key to a great meal is balance. Just like crafting the perfect knife, it’s about finding the right combination of elements.
Drink Pairings for Your Asian Pheasant
Pairing a drink with this Asian pheasant dish is like finding the perfect sheath for a well-crafted knife — it enhances the overall experience.
These beverage options complement Asian pheasant beautifully:
- White Wine. A slightly sweet Riesling or a crisp Gewurztraminer balances the dish’s sweet and savory flavors.
- Beer. A light Asian lager like Sapporo or Tsingtao cuts through the Asian pheasant’s richness.
- Sake. A dry or slightly sweet sake won’t overpower the pheasant but will enhance the Asian-inspired notes.
- Green Tea. This light, refreshing drink cleanses the palate between bites.
And don’t forget water! Staying hydrated is crucial, especially if you’ve been in the field all day. I always keep an ice-cold pitcher on the table, sometimes infused with cucumber or lemon.
