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
This recipe comes to us from Ethan Demi, a hunting guide, self-proclaimed “wild game nerd,” and friend of Montana Knife Company.
3
20 minutes
30 minutes
500
Asian
Dinner
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.
Ingredients
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- 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)
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- 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
Directions
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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.
