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Sautéed Pheasant Breast with Chili Hoisin Glaze

  • jeffj
  • March 17, 2020
  • 1:53 am

Ingredients: (Pictured with Pork)

  • 1 lb Pheasant Breast Pounded Thin/or cubed
  • 2 T Chili Spice Blend
  • 2 T Brandy
  • 2 T Sherry wine
  • 1 T Chopped Ginger
  • ¼ c Chopped Green Onions
  • ½ c Diced Red Peppers
  • ½ c Diced Yellow Peppers
  • 1 c Blanched Broccoli Florets
  • 1 T Soy Sauce
  • ¼ c Hoisin Sauce
  • ¼ c Sweet Thai Chili Sauce
  • ¼ c Orange Ginger Sauce
  • 1 T chopped Cilantro (optional)

Method:

  • Dredge pheasant in chili spice blend.
  • Sauté pheasant breast, remove and reserve.
  • Deglaze with brandy and sherry.
  • Add ginger, onions, peppers, & broccoli, salute.
  • Add liquid ingredients, adjust flavor, consistency.
  • Add meat back to sauce, add cilantro.
  • Serve immediately.

Notes:

Always add alcohol into cup then from cup into hot pan/to  prevent bottle from blowing up. More sauces can be added for more of a sauce rather than a glaze. Any spice blend you prefer may be used such as Chinese five spice, Cajun spice rub.

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