My Aunts Asian Pheasant Food

MY AUNT'S ASIAN PHEASANT

My Aunt's Asian Pheasant image

Make and share this My Aunt's Asian Pheasant recipe from Food.com.

Provided by Iowahorse

Categories Pheasant

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 pheasants, disjointed
1 lb bok choy or 1 lb Chinese cabbage, chopped in one inch pieces
3 tablespoons fresh ginger
4 ounces soy sauce
6 ounces rice wine
6 garlic cloves, minced
2 tablespoons pepper
4 ounces peanut oil
3 ounces fermented black beans

Steps:

Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
Add all remaining ingredients and bring to a boil.
Cover and simmer forty minutes or until tender.

Nutrition Facts : Calories 1081.8, Fat 65.9, SaturatedFat 15.7, Cholesterol 284, Sodium 1821.1, Carbohydrate 10.5, Fiber 2.4, Sugar 2, Protein 96.4

PHEASANT

Pheasant image

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Provided by Satisfied Kris

Categories Pheasant

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 pheasants, split
1/2 cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

Saute pheasants in butter 10 minutes.
Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
Add wine, lemon juice, onions, salt and pepper.
Cover and simmer 1 hour or until tender.
NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

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