Karen Lee's Charred Sesame Pheasant
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
- Boneless breasts of two 2½-pound pheasants (See note)
- 3medium-size garlic cloves, peeled
- ¾cup sesame paste
- ⅓cup steeped black tea
- ¼cup dark soy sauce
- 1½tablespoons chili oil
- 2tablespoons sesame oil
- 2tablespoons sugar
- 2tablespoons red-wine vinegar
- ½cup chopped scallions
- 1bunch watercress
Nutritional analysis per serving (6 servings)
204 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pheasant breasts in a bowl. Place the garlic cloves through the feed tube of a running food processor, then add the remaining ingredients except the scallions and watercress. Process until smooth. Stir in the scallions. Pour this mixture over the pheasant breasts, cover, refrigerate and marinate overnight.
- Step 2
Preheat the grill or broiler. Cook the pheasant breasts about five minutes on each side, until just cooked through. Do not overcook. Allow to cool.
- Step 3
Arrange watercress on a platter. Cut the pheasant into bite-size pieces about 1-inch square and thread on short bamboo skewers or picks. Arrange the skewers on the watercress and serve as an hors d'hoeuvre.
- The legs and thighs of the pheasants can be brushed with barbecue sauce and grilled or frozen for future use in pates or terrines.
Private Notes
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