Inland Birds
Satsuma Soy Pheasant

Holly Hearn from Game Girl Gourmet specializes in providing creative high end wild cuisine for hunting lodges, offshore fishing charters, small corporate events, and individuals looking for a uniquely wild culinary experience.

From Holly Hearn, Game Girl Gourmet, LLC

For the Bird
4 Pheasant Breast
3-4 Tbsp Corn Starch
2-3 Tbsp lite soy sauce
Vegetable or peanut oil

For the Sauce
1 cup satsuma juice (sub mandarin oranges)
Zest of 2 satsumas
1/4 cup honey
1/4 sugar
2 Tbsp rice wine vinegar
3-4 Tbsp Lite soy sauce
1/4 tsp ground ginger
4 cloves of garlic minced
2 green onions whites and greens separated cut on a bias
1/2 tsp of red pepper flakes
1 tbsp corn starch
1/4 tsp of toasted sesame oil

1. Cut pheasant breast into 1 inch pieces. Mix corn starch, soy sauce, a pinch of salt, and about 1 tbsp of water. Place cut pheasant breast in mixture and let sit for 20-30 minutes
2. Place about an inch of oil in wok and heat over medium of heat. Fry pheasant in batches until golden brown. Place on a paper towel lined plate.
3. Mix soy sauce, satsuma juice, satsuma zest, sugar, honey, rice wine vinegar, ground ginger, and red pepper flakes in a small bowl and set aside
4. Pour remaining oil out of the skillet leaving about 1- 2 tbsp. Over medium heat Saute garlic and green onion whites for about 30 seconds. Pour in satsuma mixture and reduce for 5 minutes. Mix tablespoon of corn starch with one tablespoon of warm water, mix well with create a slurry. Add slurry to wok with satsuma juice mixture and stir until thickened.
5. Add pheasant and sesame oil to the pan and coat to toss.
6. Serve over white rice and garnish with green onions