Pheasant Adobo
A tasty way to tenderize your pheasant legs adapted from Joshua Weissman.
Servings: 4
Equipment
Ingredients
- 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
Instructions
- 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!