Vietnamese Poached Pheasant with Ginger-Garlic Rice
However, there are two obstacles to making this dish with pheasant: Pheasant is nowhere near as fatty as chicken. Gat provides flavor and richness to the rice and without it, the dish would not be the same. I also wanted to create a dish where the whole pheasant could be used– the pheasants legs and thighs would also need to be tender enough to enjoy alongside the breasts.
My solutions were to age the bird for a week and to use rendered duck fat to compensate for the shortage. My efforts were rewarded with a dish that could hold its own.
On aging pheasant: This recipe is best reserved for a pheasant that was not gut shot and preferably a youngish one. To age pheasant, simply hang it whole – feathers and guts intact – in a cold garage or refrigerator thats between 33° and 40° Fahrenheit. I usually hang pheasant at around 35° for about a week. After that, pluck and gut as usual. You may feel tentative about gutting an aged pheasant, but dont be. The smell shouldnt be much worse than a fresh one. If you’d rather not bother, you can make this dish with just pheasant breasts.
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
About the Artist : Jenny Wheatley
Visit artist websiteWebsite: www.foodforhunters.com
Instagram: @foodforhunters
Facebook: www.facebook.com/foodforhunters
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