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  • Wild Game Gourmet

Orange Pheasant

Updated: Jul 21, 2020

This recipe is as close as you will get to your favorite Chinese takeout dish! Great with pheasant, quail, grouse, turkey or partridge. Delicious flavors and texture will have you going back for seconds. Great leftover as well.


Servings: 8

Prep time: 20 minutes

Cook time: 30 minutes


Ingredients

2 lbs fowl of your choice, cut into bite size pieces

6 Eggs whisked

1 cup Cornstarch

1 cup Flour

1 cup olive oil


Orange Sauce: 2 cups orange juice

1 cup sugar

4 Tbsp white vinegar

4 Tbsp low sodium soy sauce

1/2 tsp fresh ginger, grated (paste or powder works well also)

4 garlic cloves, diced

1 tsp red pepper flakes

2 Tbsp cornstarch

1 bunch green onions diced (optional garnish)

Orange zest from one orange (optional garnish)


Instructions

Fowl

Prepare your cook area:

-Mix flour and cornstarch on a plate (I recommend paper for easy cleanup), stir until blended

-Whisk eggs, place on a plate (again, paper for easy cleanup)

-Heat oil to 350 in fry pan or deep skillet

-Dredge fowl pieces in egg mixture and then flour mixture, one handful at a time, place in skillet until full (with enough room for turning)

-Cook for 3-5 minutes, turning often until golden brown

-Place fowl in a paper-towel-lined large bowl

-Repeat process until all meat is cooked, layering paper-towels so oil is absorbed

Orange Sauce

-In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red pepper flakes

-Heat on medium-high heat until simmering

-Whisk 1 Tbsp cornstarch with 2 Tbsp water until you have a paste

-Add to sauce, whisk until mixed, reduce heat

-Simmer for 5 minutes or until thick

-Remove from heat

-Remove paper-towels from fowl

-Toss with sauce

-Garnish with green onions and orange zest

-Enjoy


Pairs well with: White rice, sauteed veggies and spring rolls

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