At the request of @Noah B, a commenter of my “Wild Game Dinner
Parties” blog post, I attained my buddy Matt Kucharski’s
spectacular Peking Pheasant recipe. Matt is a savvy public
relations professional, a dynamic adjunct college professor and a
skilled wingshooter; however, his true calling may be in the
kitchen tied up in an apron as a wild game chef. I guarantee you
will not be disappointed with Matt’s Peking Pheasant preparation.
Here you go!
Ingredients (serves 3-4 four):
- 1 lb pheasant breast, cut into ½ inch by 1 inch slices (cubed
also fine). Thigh meat can be used to stretch, but can be
- 3 tbsp corn starch or flour (corn starch preferred)
- Salt and pepper
- 3 tbsp frying oil (canola or vegetable)
- 1 whole sweet red bell pepper, julienned (Optional)
- 1 cup fresh green beans, cut into 1 ½ inch pieces
- 2 minced garlic cloves or tbsp of minced jar garlic, separated
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 1/3 cup House of Tsang Spicey Szechuan Stir Fry sauce
(available in most grocery stores – other brands can be substituted
but this one works well)
- 3 tbsp packed brown sugar (Optional)
Sauce: Mix 1 tbsp garlic, ketchup, soy sauce, stir fry sauce
and brown sugar in a small bowl and set aside. Brown sugar gives
the final dish a little bit more caramelizing and a hint of
In a wok, heat oil and lightly sauté remaining garlic.
Mix corn starch, salt and pepper in a plastic bag. Add small
amounts of pheasant to coat and set aside.
Oil is hot enough when a small piece of pheasant sizzles the
moment it is dropped in. Gradually add small amounts of pheasant
and stir fry until golden brown and slightly crisp, keeping pieces
separate to create individual “nuggets”. Add more oil as needed,
and set aside finished pieces on paper towel.
When pheasant is cooked, remove from wok and stir fry pepper and
beans until barely tender
Add pheasant back into wok and lightly stir fry until warm
Add sauce and toss to coat all contents and heat until sauce
Serve hot with rice and lo mein noodles.