Food & Wine

GAME WEEK: KUNG PAO PHEASANT

Hunters and friends of hunters now have freezers full of venison, pheasant and other game. This is the week to use it up. Today's recipe comes from the aptly named website mantestedrecipes.com.

INGREDIENTS

2 tablespoons dry sherry

1 tablespoon plus 2 teaspoons cornstarch

1 teaspoon salt (I use sea salt)

pepper to taste

4 pheasant breasts (from 2 birds), cut up into bite-sized pieces

4 tablespoons peanut oil

2 tablespoons soy sauce (I use low-sodium)

1 tablespoon white wine vinegar

1/4 cup chicken broth

2 teaspoons white sugar

1 teaspoon hot pepper flakes (adjust to meet level of heat you want)

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

6 green onions, chopped

1/2 cup dry roasted peanuts

DIRECTIONS

Mix 1 tablespoon sherry, 1 tablespoon cornstarch, salt and pepper together in a bowl. Add pheasant pieces and stir until pheasant is coated in mixture. Stir in 1 tablespoon of oil and let sit for 10 minutes.

In a new bowl, mix 2 teaspoons cornstarch with soy sauce, vinegar, 1 tablespoon sherry, chicken broth, and sugar. Stir together and set aside.

Heat oil in frying pan over medium heat. Add a tablespoon of oil. When it is hot, add peanuts and chili flakes and cook for 2-3 minutes. Be sure to stir so peanuts don't burn.

Set peanut mixture aside in bowl. Add 2 remaining tablespoons oil to pan and increase heat to high. Add garlic, ginger and pheasant and stir until pheasant is just about cooked.

Add peanuts back in the pan and stir until sauce bubbles and thickens. Turn off heat, stir in scallions and serve.

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