Pheasant Adobo

This Pheasant Adobo is a perfect way to work with your tough pheasant legs!

If any of you fancy yourself a TikTok connoisseur, you may have stumbled across a guy named Joshua Weissman. Besides being funny as heck, he throws down in the kitchen. He recently made a Chicken Adobo recipe that looked absolutely amazing. I had to try it!

Being me, I made it with pheasant legs. Also, being limited to H.E.B. ingredients, I had to get a creative with some substitutes. If you look at his recipe, you will see that Joshua uses palm sugar and dark soy sauce. I do not have the luxury of having these ingredients, so, with a little research, I was able to come up with some fabulous substitutes. These substitutes make the recipe a little more accessible for the average Joe.

Another reason I wanted to try this recipe is because I’ve had Filipino food only once and it was delicious. I had a club teammate whose mom cooks up amazing food! If you are in the Houston/Deer Park area, she actually sells her food, and I would be more than willing to put you in contact. Ms. Analee is the best. If I was in Houston still, I would be her number one customer!

Anywhoooo… By marinating and braising the pheasant legs, plus letting them cook down for a bit, the legs became much more tender. The sauce that is created from the marinating ingredients is drool worthy. I honestly could eat the sauce and rice by itself, but the meat is an added bonus!

this recipe was a must and immediately moved to the top of my list of things I wanted to try out. I hope you give this recipe a try. It really tenderizes the pheasant legs and leaves them moist. Enjoy!

Pheasant Adobo

A tasty way to tenderize your pheasant legs adapted from Joshua Weissman.
Prep Time1 day 8 minutes
Cook Time1 hour 22 minutes
Total Time1 day 1 hour 30 minutes
Course: Main Course
Cuisine: Filipino
Keyword: Adobo, Filipino, Pheasant
Servings: 4
Author: Sophie May


  • 8 pheasant legs
  • 20 garlic cloves heavily crushed
  • 1/8 tsp crack of black pepper
  • 3 T brown sugar
  • 1 T black peppercorns
  • 1 1/4 C unseasoned rice vinegar
  • 10 T + 2 tsp C soy sauce
  • 2 tsp molasses
  • 1/2 tsp sugar
  • 1/2 C water
  • 4 bay leaves
  • oil enough to coat pan
  • 2 T cornstarch only to thicken sauce if needed
  • 1/4 C cold water only to thicken sauce if needed

Serve with:

  • green onions
  • rice cooked
  • sesame seeds


  • In a large bowl, add the pheasant legs and the heavily crushed garlic cloves.
  • Add cracked black pepper, black peppercorns, brown sugar, unseasoned rice vinegar, soy sauce, molasses, sugar, and water. Mix together and add in bay leaves.
  • Cover with plastic wrap and marinate in the fridge for 2 hours, or ideally overnight. Save all marinated liquid!!!
  • Set a 5 qt sauté pan over medium-high heat and coat with enough oil to cover the pan.
  • Sear all the pheasant legs in batches on all sides for 3-4 minutes per side, or until browned. Place each batch to the side once done browning to avoid overcrowding.
  • Add remaining marination (liquid, peppercorns, and garlic) to the pan (without the pheasant).
  • Add the pheasant legs to the pan and bring to a boil.
  • Once it reaches a boil, reduce the heat to low and let simmer (covered) for 35 minutes.
  • Uncover and flip the pheasant legs, cover them again, and cook for another 25-35 more minutes. Turn the pheasant legs over occasionally to thoroughly coat. Spoon sauce onto the pheasant regularly to get a nice glaze.
  • If sauce doesn't thicken, combine 2T of corn starch with 1/4 C cold water and mix that into the sauce. This will thicken the sauce up nicely.
  • Serve with rice and top with green onions and sesame seeds. Spoon sauce over the top! Enjoy!

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