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Extra Spicy General Tso Pheasant

I think there are basically two types of restaurants you can find in just about every descent sized town in America, Mexican and Chinese. Unless of course, you live in Tennessee, then its Mexican, Chinese and BBQ. I know my family and me eat our share of both Mexican and Chinese food. My favorite Chinese dish, hands down... General Tso Chicken. I thought this would be a fun recipe to try at home, so this is my attempt at Extra Spicy General Tso Pheasant.

I have a surplus of hot chili peppers from the garden this year. Lots of Jalapeño, Haberano, Serrano and Cayenne. You can only make so many jars pickled peppers before you need to start finding other uses for them. Since I like my General Tso extra spicy, I decide to use some of my Cayenne peppers I grew to make my Genearal Tso sauce ... and they did not disappoint! I dried a bunch of my peppers in the oven, not sure of what I wanted to do with them, just wanted to preserve them. I sliced up some of my dried Cayenne peppers and added them to some sesame oil with some sliced garlic and just let it hang around for a few hours. I then used that as a base for my sauce, adding in Pheasant Stock, Soy Sauce, Hoisin, Rice Vinegar, Brown Sugar, Grated Ginger and more Garlic.

I also made a marinade from Soy Sauce, Vodka, Hoisin, Cayenne Peppers, Rice Vinegar, Grated Ginger and Garlic. The marinade is use to favor the Pheasant before frying it. Asllow it to soak in this marinade for a few hours in the refrigerator. The Vodka is going to help make a crispy crust when we fry the Pheasant.

Ingredients

Pheasant Marinade

General Tso Sauce

General Tso Pheasant

Instructions

Pheasant Marinade

Step #1 Remove any skin from the Pheasant Breast. Place meat in zip lock bag. Add Soy Sauce, Vodka, Hoisin, Vinegar, Ginger, Garlic and Peppers. Seal the bag, then shake it about combining all the ingredients, while coating the pheasant. Place in the refrigerator for a couple of hours.

General Tso Sauce

Step #1 Gather Hot Peppers, Ginger and Garlic

Step #2 Slice peppers and garlic with sharp knife

Step #3 Add a couple tablespoons of sesame oil to a small container. Add in sliced peppers and garlic. Grate in about one tablespoon of ginger. Allow this to sit around a few hours while your Pheasant marinates in the fridge.

Step #4 Add a skillet to the stove top, setting heat to medium. Pour in our spicy sesame seed oil and allow to heat up and become fragrant.

Step #5 When warm add in Brown Sugar.

Step #6 Stir around until sugar is combined with oil. Allow to cook for one minute.

Step #7 Pour in Pheasant Stock. Stirring to combine. Allow to reach a low simmer.

Step #8 Add in Soy Sauce, Hoisin, Vinegar. Allow to cook for another minute.

Step #9 Add in cornstarch and cook until it starts to thicken. You should be able to run a spatula through it and it leave tracks. Turn off heat.

White Rice

Step #1 Take one cup of White Rice and add to a small pot.

Step #2 Pour in two cups of Pheasant Stock or water.

Step #3 Sprinkle in salt. Allow to reach a boil, then reduce heat and cover. Cook for 20 minutes, then turn off heat. Allow to sit for 20 minutes before removing lid and fluff rice with fork.

General Tso Pheasant

Step #1 Fill a large dutch oven with enough oil to cook the pheasant. Allow temperature to reach 350.

Step #2 Remove Pheasant from marinade.

Step #3 Slice the Pheasant into bite sized pieces.

Step #4 Make sure the pheasant piece are dry. Use paper towels to absorb any excess marinade.

Step #5 Setup dredging station by adding all purpose flour, cornstarch, salt and pepper to shallow bowl or plate. Use fork to combine ingredients.

Step #6 Add Pheasant chucks to flour dredge.

Step #7 Make sure piece are evenly coated.

Step #8 When oil reach 350 degrees, drop Pheasant pieces in a few at a time. Cook for only a few minutes, until browned.

Step #9 Remove cooked piece to wire rack.

Step #10 Repeat until all pieces are done.

Step #11 Add cooked pieces to the sauce we made earlier.

Step #12 Stir around to coat pheasant.

Step #13 Add white rice to bowl and top with coated Pheasant.

Step #14 Slice up some Green Onions for garnish.

Step #15 And it's ready to serve. Optionally sprinkle in some white sesame seeds.

Recipe Card

Extra Spicy General Tso Pheasant

Written by Jeff Davis Visit : Visit authors website

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Prep Time: 2 hours - Cook Time: 3 min

Ingredients

Pheasant Marinade

2 tbsp Soy Sauce

2 tbsp Vodka

1 tbsp Hoisin

1 tbsp Rice Vinegar

1 tbsp Grated Ginger

1 tbsp Sliced Garlic

2 Cayenne Peppers, roughly sliced

General Tso Sauce

2 tbsp Soy Sauce

1 tbsp Hoisin

1 tbsp Rice Vinegar

2-3 Cayenne Peppers

2 clove(s) Garlic

1 tbsp Grated Ginger

2 tbsp Sesame Seed Oil

3 tbsp Brown Sugar

1 tbsp Cornstarch

1/2 cup(s) Pheasant Stock

General Tso Pheasant

1/2 cup All Purpose Flour

1/4 cup(s) Cornstarch

2 Pheasant Breast, skin removed

Salt

Pepper

1 cup(s) White Rice

Green Onions

White Sesame Seeds

Instructions

Pheasant Marinade

Step #1 - Remove any skin from the Pheasant Breast. Place meat in zip lock bag. Add Soy Sauce, Vodka, Hoisin, Vinegar, Ginger, Garlic and Peppers. Seal the bag, then shake it about combining all the ingredients, while coating the pheasant. Place in the refrigerator for a couple of hours.

General Tso Sauce

Step #1 - Gather Hot Peppers, Ginger and Garlic

Step #2 - Slice peppers and garlic with sharp knife

Step #3 - Add a couple tablespoons of sesame oil to a small container. Add in sliced peppers and garlic. Grate in about one tablespoon of ginger. Allow this to sit around a few hours while your Pheasant marinates in the fridge.

Step #4 - Add a skillet to the stove top, setting heat to medium. Pour in our spicy sesame seed oil and allow to heat up and become fragrant.

Step #5 - When warm add in Brown Sugar.

Step #6 - Stir around until sugar is combined with oil. Allow to cook for one minute.

Step #7 - Pour in Pheasant Stock. Stirring to combine. Allow to reach a low simmer.

Step #8 - Add in Soy Sauce, Hoisin, Vinegar. Allow to cook for another minute.

Step #9 - Add in cornstarch and cook until it starts to thicken. You should be able to run a spatula through it and it leave tracks. Turn off heat.

White Rice

Step #1 - Take one cup of White Rice and add to a small pot.

Step #2 - Pour in two cups of Pheasant Stock or water.

Step #3 - Sprinkle in salt. Allow to reach a boil, then reduce heat and cover. Cook for 20 minutes, then turn off heat. Allow to sit for 20 minutes before removing lid and fluff rice with fork.

General Tso Pheasant

Step #1 - Fill a large dutch oven with enough oil to cook the pheasant. Allow temperature to reach 350.

Step #2 - Remove Pheasant from marinade.

Step #3 - Slice the Pheasant into bite sized pieces.

Step #4 - Make sure the pheasant piece are dry. Use paper towels to absorb any excess marinade.

Step #5 - Setup dredging station by adding all purpose flour, cornstarch, salt and pepper to shallow bowl or plate. Use fork to combine ingredients.

Step #6 - Add Pheasant chucks to flour dredge.

Step #7 - Make sure piece are evenly coated.

Step #8 - When oil reach 350 degrees, drop Pheasant pieces in a few at a time. Cook for only a few minutes, until browned.

Step #9 - Remove cooked piece to wire rack.

Step #10 - Repeat until all pieces are done.

Step #11 - Add cooked pieces to the sauce we made earlier.

Step #12 - Stir around to coat pheasant.

Step #13 - Add white rice to bowl and top with coated Pheasant.

Step #14 - Slice up some Green Onions for garnish.

Step #15 - And it's ready to serve. Optionally sprinkle in some white sesame seeds.

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.