Karen Lee's Charred Sesame Pheasant
Updated October 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
Boneless breasts of two 2 ½-pound pheasants (See note)
3 medium-size garlic cloves, peeled
¾ cup sesame paste
⅓ cup steeped black tea
¼ cup dark soy sauce
1 ½ tablespoons chili oil
2 tablespoons sesame oil
2 tablespoons sugar
2 tablespoons red-wine vinegar
½ cup chopped scallions
1 bunch watercress
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 204 calories; 7 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 3 grams fiber; 595 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pheasant breasts in a bowl. Place the garlic cloves through the feed tube of a running food processor, then add the remaining ingredients except the scallions and watercress. Process until smooth. Stir in the scallions. Pour this mixture over the pheasant breasts, cover, refrigerate and marinate overnight.
- Step 2
Preheat the grill or broiler. Cook the pheasant breasts about five minutes on each side, until just cooked through. Do not overcook. Allow to cool.
- Step 3
Arrange watercress on a platter. Cut the pheasant into bite-size pieces about 1-inch square and thread on short bamboo skewers or picks. Arrange the skewers on the watercress and serve as an hors d'hoeuvre.
The legs and thighs of the pheasants can be brushed with barbecue sauce and grilled or frozen for future use in pates or terrines.
Private Notes