Orange pheasant

My husband doesn't usually go pheasant hunting, because it's difficult to do without a hunting dog, and our Olde English Bulldog just doesn't seem to like the outdoors...or being active...or being awake.

So I haven't had the chance to eat pheasant before, but this year he went hunting with a friend and shot a pheasant. I didn't know how to prepare it, so I asked my co-workers and volunteers how they make it but still wasn't sure how I wanted to make it.

"It's an Asian bird, why don't you cook it Asian style?" my husband asked.

Brilliant!

The ringneck pheasant originated in Asia, where there are a variety of pheasant species. Pheasants were introduced in Europe around 1,000 B.C., but what we call the ringneck pheasant was first introduced to Europe around 1,500 A.D. By the 18th century, the game bird had reached England.

The first successful introduction of pheasants to the United States was in 1881 in Oregon, and then hunters in the Midwest wanted to bring the birds farther east. They began bringing in birds from wherever they could find them. Some were ring-necked pheasants, and some had black-necked bloodlines, so what we know as the ringneck pheasant today is truly a cross between species.

Since they are originally from Asia, I decided to try making an orange chicken recipe I had found on Pinterest and turning it into an orange pheasant recipe.

It turned out absolutely tender and delicious, so if you have some pheasant in the freezer that needs eating, try this out!

Orange Pheasant

2 pheasant breasts (1 pheasant), cut into 1-inch chunks
1/2 cup cornstarch

1 cup vegetable oil
1/2 teaspoon sesame seeds
1 green onion, thinly sliced
2 cups water
2 cups instant white rice

Marinade:
1/2 cup chicken broth
1/4 cup orange juice
1/4 cup sugar
3 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 cloves garlic, minced
1 tsp. Sriracha
1/4 tsp. ground giner
1/4 tsp. black pepper

To make the marinade, whisk together all the ingredients in a small bowl. In a medium-sized bowl, pour 2/3 cup of the marinade and place pheasant chunks in the marinade, tossing to coat. Cover with plastic wrap and place in the refrigerator for at least 30 minutes. Keep the rest of the marinade in the original bowl.

Heat oil in a skillet over medium heat. Remove pheasant from marinade (discard this marinade) and toss, while still moist from marinade, in cornstarch. Place in heated skillet and cook about 2 minutes per side until golden brown.

Pour excess original marinade over the pheasant and cook for about 2 minutes, continually stirring, or until the marinade thickens on the pheasant.

Meanwhile, make instant rice according to package directions.

When pheasant is done, serve over white rice. Sprinkle sesame seeds and green onion over the top, if desired.

Four recipes that highlight honey

It’s sweet. It’s healthy. It never goes bad. Honey is really an amazing food. (Read “Save the Bees, Save the Honey”) We talk a lot about the importance of bees as pollinators, but sometimes you just have to appreciate the simple fact that they make a wonderful product. It’s easy to incorporate honey into your Read More »

Read More

Acorn flour chocolate chip cookies recipe

When environmental education coordinator Bryanna Kuhlman decided to focus on ethnobotany for this year’s Thanksgiving hike, she knew she would talk about how people have used acorns for food as part of the Kenue Park program. She came to me (community relations coordinator Kiley Roth) and casually mentioned it would be fun to make cookies Read More »

Read More

Make your own trail mix

Trail mix is a wonderful treat on the go, and it usually has pretty healthy items in it, however, it’s hard to get something that everyone likes. This mix has nuts, which someone picks out. This mix has dried bananas, which you hate. This one doesn’t have enough M&Ms (because that is every mix…) So it’s Read More »

Read More

Wild game jambalaya

This is one of my favorite wild game recipes, because I throw pretty much whatever protein I have in the freezer in this dish. My favorite combination so far has been with wood duck, venison and sausage. I’m also thinking of trying it with fish! Jambalaya (adapted from Miss Kay’s Duck Commander Kitchen Cookbook) 1/2 Read More »

Read More

Cream of Pheasant, Wild Rice & Mushroom Soup

Cream of Pheasant, Wild Rice & Mushroom Soup by Barbara Tagami 2                PHEASANT BREAST MEAT 1/2 TSP       SALT 1/2 TSP       GARLIC POWDER OR 1 CLOVE FRESH GARLIC –SLICED 2 TSP          CHICKEN BOULLION OR 2 CANS CHICKEN BROTH BLACK PEPPER to taste COMBINE INGREDIENTS IN A POT AND ADD ENOUGH WATER TO COVER THE PHEASANT Read More »

Read More

Slow-cooked Canada Goose Vegetable Stew

As promised, I bring you the first of many Barbara Tagami Wild Edibles recipes. We hope you enjoy it! (Wild game jambalaya recipe) We would love to hear your thoughts on the recipe, your comments after tasting it, or even your own recipes – if you’re willing to share. Just leave a comment at the Read More »

Read More