My Aunt's Asian Pheasant

Experience the bold and savory flavors of "My Aunt's Asian Pheasant," a family favorite that pairs tender pheasant with a rich, umami-packed glaze. This recipe combines soy sauce, hoisin sauce, and a touch of honey for the perfect balance of salty and sweet, while fresh ginger, garlic, and red chili flakes add a punch of aromatic warmth. Marinated to perfection and slow-simmered until juicy, the pheasant is finished with a glossy, thickened sauce enriched by a cornstarch slurry. Garnished with sesame seeds and green onions, this dish shines when served over fluffy jasmine rice, making it an irresistible centerpiece for any meal. Whether you’re cooking with whole pheasant or breast pieces, this Asian-inspired recipe is a delicious way to showcase game meat with an international twist. Perfect for dinner parties or weeknight indulgence, "My Aunt's Asian Pheasant" is your next culinary masterpiece!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 lbs Pheasant (whole or breast pieces)
• 0.5 cup Soy sauce
• 0.25 cup Hoisin sauce
• 2 tbsp Honey
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Fresh ginger (grated)
• 3 cloves Garlic (minced)
• 3 stalks Green onions (thinly sliced)
• 0.5 tsp Red chili flakes
• 1 tbsp Cornstarch
• 2 tbsp Water (for cornstarch slurry)
• 2 tbsp Vegetable oil
• 1 tbsp Sesame seeds (for garnish)
• 4 cups Steamed white or jasmine rice (for serving)

Directions

Step 1

Begin by patting the pheasant pieces dry with paper towels. If using a whole pheasant, joint it into manageable pieces.

Step 2

In a medium bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red chili flakes. Set this marinade aside.

Step 3

Place the pheasant pieces in a shallow dish or a zip-top bag and pour half of the marinade over the meat. Reserve the other half of the marinade for later. Let the pheasant marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.

Step 4

Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the pheasant from the marinade and sear the pieces on all sides until golden brown, about 5 minutes per side.

Step 5

Pour the reserved marinade into the skillet and bring to a gentle simmer. Lower the heat, cover, and cook the pheasant for 25-30 minutes, turning occasionally, until the meat is tender and fully cooked (internal temperature should reach 165°F).

Step 6

While the pheasant cooks, make a cornstarch slurry by mixing the cornstarch with water in a small bowl. Once the pheasant is cooked, stir the slurry into the sauce in the skillet to thicken it. Cook for an additional 3-5 minutes.

Step 7

Sprinkle the pheasant with sesame seeds and sliced green onions before serving. Serve hot with steamed white or jasmine rice.

Nutrition Facts

Serving size	(1279.7g)

Amount per serving	% Daily Value*
Calories	1885.0

Total Fat 79.2g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 23.9g
Cholesterol 636.9mg	0%
Sodium 6200.5mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 5.6g	0%
Total Sugars 19.6g
Protein 234.6g	0%

Vitamin D 0IU	0%
Calcium 290.2mg	0%
Iron 15.7mg	0%
Potassium 3454.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 50.5%

Carbs: 11.2%