Steamy Pheasant Love
![photo by teresas](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/72/26/9/picBGEIUN.jpg)
photo by teresas
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/avatars/40_medthumb_hor.gif)
![photo by teresas](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/72/26/9/piciQSNVX.jpg)
- Ready In:
- 4hrs 20mins
- Ingredients:
- 9
- Yields:
-
2 Pheasants
- Serves:
- 4
ingredients
- 2 pheasants, disjointed
- 3 cups water
- 1 teaspoon salt
- 1⁄4 teaspoon chili pepper
- 2 tablespoons flour
- 1⁄2 - 2 tablespoon soy sauce, depending on taste, add in increments
- 1⁄2 cup scallion
- 1 garlic clove, minced
- 3 tablespoons sesame seeds
directions
- Cook the pheasant with the water, salt and chili peppers until tender, about 45 minutes.
- Remove the pheasant.
- Mix the soy sauce and 2 tablespoons flour, stir into boiling stock. Use soy sauce in small increments depending on how well you like it.
- Cook over low heat, until it reaches the boiling point.
- Return the pheasant pieces and add the scallions, garlic and sesame seeds.
- Cook ten minutes and serve on rice.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
Got a question?
Share it with the community!
Reviews
-
DH and I really loved this recipe. We found it nice and tender. I did have to add lots more water due to it cooking away. The flavor's blended very well together. I did cut the recipe in half. There is just DH and I. But I doubled the chili peppers cuz we love things hot! I will be making again because you can never have too many Pheasant dishes. Thanks, Iowahorse for posting.
RECIPE SUBMITTED BY
Iowahorse
United States