Holding a small single shot shotgun or .22lr we would stand next to our Dad or Mom and absorb every word spoken. The knowledge we learned while waiting for a Pheasant to flush or sitting still watching and listening for a squirrel jumping limb to limb, made us better hunters.

Listen to the podcast by searching Tasting Wild on the following apps

iTunes:

Stitcher

Tunein Radio

Below you’ll find the three recipes heard in the podcast, each recipe was created by our very own Tasting Wild chefs. Let’s go ahead and look at those recipes.

John Wallace

Sweet Savory Spicy Sugar Glazed Dove Rumaki

Submitted by: John Wallace

Wild Game Creations

Instagram @wildgamecook

FACEBOOK /wildgamecreations

Marinade: 1 tbsp. Soy Sauce (low sodium preferred)

3 tbsp. Teriyaki Sauce

3 tbsp. Honey

½ tbsp. Lime Juice

½ tbsp. Ginger Powder

½ tbsp. Garlic (Minced)

1 tbsp. Green onion (Finely Chopped)

1 tbsp. Light Brown Sugar (optional)

1 tbsp. Extra Virgin Olive Oil

½ – 1 tbsp. of Crushed red pepper flakes or 1 Jalapeño (diced or sliced) (Seeded for Mild…not for HOT!)

1 Dash of Salt & Pepper

Place dove and marinade into Ziploc bag and place into refrigerator for several hours (10 hours or more is recommended) TIP: Stir well to incorporate honey and sugar (10 seconds in Microwave may be helpful) _____________________________________________________________________________________ Preparation:

Preheat oven to 400°. Open package of bacon and slice pieces in half. Drain marinade in colander. It is recommended to pick jalapeño seeds off of each breast before wrapping it with the half piece of bacon. Feel free to stuff a piece(s) of jalapeño into each wrap. Once wrapped, thread a toothpick through the top of the bacon so that it goes down to the breast and then bring it back up through the top of the bacon to secure it around each piece. Place “poppers” on a cooking rack (so that drippings fall away from bacon and onto cookie sheet). Place toothpick side down.

Cooking:

Place in oven for 12-15 minutes checking often for crispness of bacon, additional minutes may be necessary (a few minutes on broil may speed up process). Once bacon is at desired crispness on top, pull the rack out of the oven. *Place oven on Broil (if not already). Flip the poppers over so that the toothpick side is now up. Align all poppers in a straight line, so that they are touching one another. Sprinkle brown sugar over the top of the poppers. Use as little or as much as you would like (“a pinch a popper” is recommended). Place the cooking rack back into oven until brown sugar is melted thoroughly and bacon is crisp. Pull the poppers out of the oven and place them on a serving tray. Allow a minute or two to cool down (if you can wait that long!). Remove toothpick and enjoy!! Remember to share… *This step should be watched carefully, as each oven may broil differently and chance of burning the poppers is high. It is recommended to crack open the oven door when broiling.

John is a mastermind when it comes to re-creating and elevating the traditional recipes. Give this recipe a try and let him know what you think of it.

Next we talked about Quail and Justin brought us an amazing Recipe that’s not only simple but absolutely delicious.

Quail: Justin Townsted

Harvesting Nature

Roasted Quail with Sage and Squash Cornbread Dressing

To celebrate the opening of quail, dove, and other game bird hunting seasons, I wanted to share a delicious recipe that can be prepared with any upland game bird. For this recipe, you can also substitute store bought quail, Cornish hens, pheasant, etc. Dove and Quail seasons are usually pretty popular amongst hunters for three reasons. One, dove season is the first hunting season to open of the year so many are itching to get back into the field. Two, birds are in greater numbers in comparison to larger game. There is a definite adrenaline rush when you are out hunting and there are birds flying all around.

Personally, I love the flavor of dove and quail. They have similarities in taste but are slightly different depending on the area they reside and the food they eat. Usually they have a mild earthy flavor with hints of a butter and nuts. Pheasant, to me, tastes like a higher quality chicken that has lived a wilder life. Upland game birds are pretty popular to eat for many because they lack the heavy “gaminess” that many people fear.

This recipe require an additional step prior to cooking which is to semi-debone the bird. This can be a little difficult as the birds get larger but it is totally worth it once you sink your teeth into the finished product. Basically, to semi-debone the bird you will use some scissors to cut on either side of the backbone. This will leave you with a now “U shaped” bird. You will then remove the wishbone and use your fingers to separate the meat from the rib cage. You will then snap the thigh bone at the joint. After this, feel all around the mead to make sure you don’t have any little shards hanging around. If you are completely unsure of this process then you can search the internet for many resources and video on how to semi-debone quail.

Ingredients:

6 semi-deboned quail, dove, chukar, or pheasant

Cornbread from 1 box of jiffy corn muffin mix (prepared following ingredients and instruction)

½ white onion, minced

1 cup diced celery

1 cup diced squash or zucchini

2 cups of chicken or turkey stock

3 tbsp butter

2 tbsp minced fresh sage

1 tsp ground white pepper

1 tsp garlic powder

1 tsp salt

Preparation:

1. Preheat your oven to 350 degrees
2. Preheat a large cast iron pan on medium high heat
3. Melt the 1 tbsp butter in the pan
4. Add the onion, celery, squash
5. Cook for 2-3 minutes, stirring frequently
6. Remove the pan from the heat and add the vegetables to a large mixing bowl
7. Crumble up the cornbread in the bowl
8. Add the stock, sage, and half of the seasonings
9. Stir until thoroughly mixed
10. Use the remaining seasoning to coat the outside of the quail pieces
11. Use the remaining 2 tbsp of butter to coat the inside of the pan, if not too hot
12. Add the mixture the pan, top with the quail pieces, and bake for 20-30 minute or until the quail and the bread are a nice golden brown color.

(For larger birds, cook to an internal temperature of 165 degrees. This may require partially cooking the larger bird first then adding the dressing)

I love Justin’s classic and rustic take of his meals. Simply amazing.

Next let’s change gears and talk about Rabbit with our very own Chef Randy King

Chef In The Wild

Rabbit:

Canned Rabbit Meat

Confession Time – I shot three jackrabbits on a Sunday, forgot about them in the fridge and got on a plane to Denver. This resulted in a problem. Bless my wife but she sure as heck is not going to gut and skin a rabbit. Nor are my boys, yet. But they could freeze them. As instructed my oldest son grabbed the bag the rabbits were in, and set them in my chest freezer.

And there they stayed for six months. I know, terrible. But the skin actually acted as a protective barrier and kept the meat quite nice. When I did get around to clearing out that part of the freezer I thawed the rabbits for a few days; they were perfect.  I was thrilled to get the sizable amount of space the rabbits took up back.

In order to get my freezer “fall ready” I make it a goal to utilize all my scrap from the previous season. I’ll make sausage or jerky or even confit stuff. But this time my goal was to get “camp meat” for the fall. I wanted a “no refrigeration needed” meat that I could haul into the backcountry with me. Something other than jerky. I knew about canning meat, or jarring meat to be more specific, but I had never done it. It requires a pressure canner – something I did not own.

Luckily for me a quick look on craigslist and I came up with an inexpensive pressure canner. The variety I ended up with is a “Victory Model” from World War 2. It is simply amazing. Sure, a new canner would be cool but this old school model was all a guy needs.

With thawed rabbits and a new to me pressure cooker I set out to make meat. First I deboned the rabbits, then I cubed them, then I browned them in hot oil, then I tossed them in “taco” seasoning. Next I added them to jars with a little stock and canned them. It was super easy, I was pleasantly surprised.

As with all preserving – keeping sanitary is a must. Clean hands, clean jars, clean lids – clean everything. With canning, and all preservation really, you are trying to defeat the forces of nature that rot food. A hard project and one that if not done right is downright dangerous.

When I was don canning the meat I could not wait to try it out. The next afternoon I opened a jar and made myself a quick quesadilla out of the meat. Unreal, I basically had shredded rabbit meat in a jar ready to eat whenever I am hungry. I am going to be canning meat a lot more in the future.

Canned Rabbit

2# cleaned rabbit meat, diced

¼ cup canola oil

1 packet “taco seasoning”

2 cloves garlic, crushed

½ onion diced

1 cup chicken stock or water

Place a 12 inch heavy bottomed pan on medium heat for 5 minutes. Add half the canola and carefully add the rabbit meat a little at a time. Do not overcrowd the pan, the meat will not brown properly. Add more oil as needed to keep the pan from being dry bottomed. When all the meat is brown add it all back to the pan and toss with taco seasoning. Remove meat from pan to a plate. Add garlic, onion and chicken stock to the pan.

Bring the pan to a boil, scrape the bottom for all the good chunks of brown. This is called “fond” by the way. Remove pan from heat.

Next pack the meat to clean wide mouthed jars. Then add the pan drippings to each jar, distributing them evenly. But make sure to leave at least a ½ inch of head room on the jar. Top each jar with a clean lid and clean ring. Place into pressure canner and process according to manufacturer’s instructions. Be sure to follow all instructions for canning very carefully.

Who else thinks randy knocked it out of the park with this dish?

Stay tuned for part two of upping your Upland game where we will hit ya with more recipes, tips, tricks and of course all the knowledge we have.

In the meantime remember to get outdoors and start Tasting Wild for yourself.

Jeremiah Doughty

From Field To Plate

Many people don’t think about plucking doves because they are so small and the only real meat is on the breast. Plucking dove only takes about 30 seconds more than breasting so give it a try. If you have kids they have a lot more fun plucking then breasting anyway so let them do it.

Lets get into this easy and delicious baked dove recipe.
  
Blood Orange & Herb Stuffed Dove

From Field To Plate

Ingredients:

10-15 Dove, Plucked skin on

10-15 sprigs rosemary

1 Blood orange, halved and juiced (save halves)

10-15 cloves of garlic

10-15 sprigs of thyme *Citrus or Regular

2 tablespoons butter melted

1 tablespoon cracked pepper

1 tablespoon oregano minced

1 tablespoon garlic powder

¼ teaspoon sea salt

  
Directions:

1. Preheat oven to 350 degrees
2. Rinse dove and pat dry
3. Juice blood orange then take orange halves and cut into 10-15 slices
4. Stuff each dove with 1 of each, garlic clove, rosemary, thyme and blood orange slice
5. Combine Blood orange juice, garlic powder, oregano, butter, salt and pepper
6. Brush each bird with blood orange mixture
7. Place in Dutch oven or cast iron skillet  
8. Bake for 10 minutes
9. Remove dove from oven and brush each bird with blood orange mixture again and return and bake another 10 minutes
10. Remove from heat and allow to rest for 5 minutes before serving with your favorite side dish

I wanted to change this, change people’s perception of who we as hunters are. We are not mindless killing machines longing to fill our walls with decapitated forest creatures. We are not those who desire only a deer that breaks all state records. No, Our end goal should be that of substant and nourishment. 

So I started running with this idea of From Field To Plate, taking the farmers stance on food. The idea of being the only hands that touch your food. Looking at hunting not as a hunt for hunts sake, but a hunt for foods sake. Knowing where your meat came from, who’s hands, who’s machines and how that animal lived. Using this simple pattern I started not knowingly creating a name for myself. 

I found myself being supported and surrounded with likeminded individuals within the realm of hunting and cooking. I started forming life long friendships via social media. These new friends spaned all over the world and within our own country. We started sharpening each other’s skills, challenging one another to be better. Talking about how there needed to be a revolution in hunt and harvest. 

One idea we all shared was starting a podcast. A different kind of podcast, one that brought together all the knowledge we had gathered. Somewhere we could dive deeper into this idea of being different within a culture were everyone is viewed as the same. So I hand picked a couple gentlemen who I felt shared this same idea and passion for change and stared talking about this podcast. 

We came up with the name “Tasting Wild” because it means so much more than just taking a bite. This idea of Tasting Wild comes from all our passion and love for the outdoors. When a man has been in prisoned for years and is finally released its said he is “Tasting Freedom.” 

Wesbters has many different meanings for the word tasting. One of those meanings explains that when we are tasting sometime we use all of our 5 senses. We smell, taste, touch, hear and see what is before us. If I was to ask you to discribe your favorite meal, your mind would start to recall all aspects of that meal. First you’d visualize that meal, remember the way it looked as it sat in front of you, the ingredients, plating and colors. You’d remember the way it smelt the aroma of all the spices. The way it felt on your tounge as a ufouria of flavors cascade across your palate. The sound of the crunch or snap as each bite causes a chain reaction of mind blowing purportions. You’ve just used all 5 senses to recall and re taste a moment within your mind.

  
Now think back to a time you shot your first animal and all those same emotions and senses are used. You are again getting a taste of your expericane through memory. This is why we named our podcast “Tasting Wild” because we want to relive every minute from the moment you get that tag to the moment you sit down to enjoy the meal you received from filling that said tag. 

This is our first podcast. The first time we have all talked together. We phoned in from all over the country excited and share our common goals, stories and excperiance of tasting wild in our own words. I can’t wait to grow with these gentlemen and others in the future. Things can only get better as we discuss and talk about topics that are close to our hearts. Hunting, fishing and of course EATING!  

Below you I’ll find link to the podcast as well as the guys who helped voice this 1st podcast..

Tasting Wild Podcast 

Joel Lickliter: Home cookin hunter

Randy King:  Chef In the wild

John Wallace: Wild Game creations 

One way I like to get my pheasant nice and tender for pulling it, without drying it out is slow cooking it in a crockpot. if enough people want that recipe ill post it.

So lets get into this amazing recipe. Enjoy!

New Mexico Chile Pheasant Bake

From Field To Plate

Ingredients:

1-2 pounds pheasant shredded

• Or any other poultry

14 oz pheasant stock or chicken stock

• Homemade or store bought, I love using the bones to create my own stocks

8oz New Mexico Chiles Fire roasted diced

• You can also use canned green chilies

1 cup red onion chopped

1 cup sour cream

½ cup cilantro chopped

½ teaspoon salt

½ teaspoon cracked pepper

¾ teaspoon cumin

4 Garlic cloves minced

1 tablespoon Olive Oil

2 cans cream of chicken soup

2 cups cheddar shredded

24 corn tortillas

Directions:

1. Preheat oven to 375 degrees and grease a 9X12 baking dish
2. In medium saucepan heat olive oil on medium heat
3. Add onions and sauté for 2 minutes
4. next the garlic, cilantro, cumin, salt and pepper and sauté another 1-2 minutes
5. Add stock, sour cream and cream of chicken, stir well mixing all ingredients
6. Bring to a boil, reduce heat and simmer for 5-10 minutes
7. Remove from heat
8. Pour 1 cup of sauce mixture on bottom of baking dish, followed by 6 corn tortillas
9. On top of the tortillas add ½ cup pheasant, ½ cup cheese and ½ cup of sauce, repeat two more times. pheasant, cheese, sauce, tortillas.
10. Pour remaining sauce over dish and top with remaining cheese then bake for 30 minutes

This dish freezes really well for future use. If freeze add 1 hour of bake time covered then 30 minutes uncovered.

If you want the crockpot recipe for pheasant or any bird for that matter let me know.

Jeremiah Doughty

Ill break this recipe down into two simple parts.

1.  Slow cooked pulled pork

2. Spicy Root beer BBQ sauce

knife created custom by Game Knives

Slow Cooked Root Beer Pulled Pork

“Wild Boar style”
From Field To Plate

Ingredients:
3 pound wild boar roast * or pork shoulder De-boned
½ teaspoon salt
1 teaspoon cracked pepper
1 large red onion, sliced
2 cups or cans/bottles of Root beer (draught style is my favorite)
3 tablespoons garlic, minced
1/2 cup brown sugar packed
1 tablespoon Worcestershire sauce

Directions:

1. Trim roast of fat, rinse and pat dry
2. Season with salt and pepper
3. Place roast in crockpot along with all other ingredients
4. Cover and heat on high for 6 hours or low for 8-10 hours
5. Remove meat from crockpot, take two forks and shred meat
6. Scoop onto your favorite roll, ( we love pretzel buns ) topped with BBQ sauce and enjoy
** Do not use diet root beer, you need the sugars for cooking and taste

 Spicy Root Beer BBQ sauce
From Field To Plate

Ingredients:
3 cups Root Beer
1 cup bottled chili sauce
¼ teaspoon cayenne
¼ teaspoon root beer concentrate *find in spice isle
1 teaspoon garlic paste

Directions:
1. In medium sauce pan combine root beer, chili sauce, cayenne and garlic paste
2. Bring to a boil and reduce heat to simmer
3. Add root beer concentrate, stir
4. Low boil uncovered for 20-30 minutes stirring often
5. Sauce should reduce by 1 ½ -2 cups
6. Remove from heat and serve atop your favorite beef or pork dish.

Enjoy yourself!!!

Carne Asada: translates from Spanish quite literally meaning “Grilled Meat” its traditionally made by marinating and grilling the skirt, flap or flank steak from beef.  Cooking it fast and hot getting a nice char on the outside while the inside stays a nice med-med rare.

Since giving up beef 4 years ago this is a dish i have been missing in my life. Last night i decided i needed them back in my life..

Here is my wild game Version of the classic Carne Asada Fries.

  
Carne Asada Garlic Fries “Venison style”
From Field To Plate

Ingredients: Steak
2 pounds Venison flank or skirt steak trimmed
½ red onion sliced
2 limes juiced
4 cloves garlic
½ cup cilantro chopped
½ cup soy sauce
1 tablespoon cracked pepper
½ teaspoon crushed red pepper

  
Directions: Steak
1. Trim steak, place in large Ziploc bag
2. Add garlic, lime juice, soy sauce, onion, cilantro and peppers
3. Shake the bag around mixing all ingredients
4. Place in fridge for at least 1 hour
5. Heat grill to med-high heat
6. Remove steak from fridge
7. Add steak to grill, discarding left over marinade, cook for 4 minutes per side
8. Remove from heat and allow to rest for 5 -10 minutes before slicing

Ingredients: Garlic fries

1 bag of your favorite frozen fries or make your own
6 cloves of garlic finely minced
½ teaspoon sea salt
½ teaspoon cracked pepper

Directions: Garlic fries
1. Cook fries by frying or baking following containers directions
2. Remove from oil or oven and while still hot toss in garlic, salt and pepper

  
Now you can add whatever toppings you want to your Carne Asada fries. I love cheese and cilantro, my wife and kiddos love guacamole and sour cream with a fresh pico. Your topping choices are endless, just enjoy cooking and of course eating

Hunting Tastes Good

So let’s begin and figuring out three things that will come into play for your jerky.

1: What cuts of meat.

2: What style of jerky are you looking to make.

3: What flavors

1: What cuts of meat;

Most people I’ve talked to who’ve had horror stories making any type of domestic or wild game jerky said they have used the wrong cuts of meat. But Any meat can be turned into jerky with the right care and know how.

The first thing you’ll want to look at when selecting a type or cut of meat to start the jerky making process is fat. Fat can cause your jerky to spoil at a much faster rate, causing it to become rancid and unsafe to eat. Fat also tends to release more fatty oils when drying causing the whole drying time to double. If you’re taking longer to dry your meat this will in most cases cause your jerky to be tougher and not pleasant to eat.

Some of the best cuts to look at while making your selection are;

Backstraps, rumps and shoulders

Poultry and fish can also be great alternatives to your typical red meat style jerky.

Some cuts to consider for fish and poultry are

Fish: Fish with a low fat content such as bass, pike, and crappie will be great choices for jerky, try avoiding supper oils fishes. Any filet can work in fish.

Poultry: skinless breast meat is your best option when it comes to any bird. Ive created Duck, turkey and goose jerky with great results.

2: What style of jerky:

Jerky comes in many shapes and sizes. Some jerky has been ground, tenderized, sliced and diced. This is the preference portion of jerky making. Me personally I love the traditional style of sliced jerky. So in the post that is what I will be focusing on. If you would like to know about the other type and how to create them feel free to send me a quick note. 

 3: What flavor:

Here is the best part of creating jerky at home. You can create any Flavor you’d like. Your options are endless on flavor. Creating anything from spicy cracked pepper to sweet smokey flavor. One key factor on flavor is Marinating the meat. 24 hours if the unspoken rule when it comes to jerky marinading.

Now that we have talked about the three areas to consider while picking out what style of jerky you’ll be creating, lets get into some of my favorite marinades..

Teriyaki:

Ingredients:

1/4 Cup Soy Sauce

1 Cup Water

1/2 Teaspoon Ground Ginger

2 Tablespoons Crushed garlic

4 tablespoons Brown Sugar

1 Tablespoon Honey

2 Tablespoons Cornstarch

1/4 Cup Water

DIRECTIONS:

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating over Med .

Mix cornstarch and water and dissolve. Add to pan.

Heat until sauce thickens to desired thickness.about 4 minutes

Add water to thin if you over-thicken it

Before you use on your Jerky make sure you cool Teriyaki to 41 or below.

Cracked Pepper:

3/4 cup Worcestershire sauce

3/4 cup Soy Sauce

2 Tablespoons Brown Sugar

1 Tablespoon Onion Powder

2 Tablespoons Garlic Powder

2 Tablespoons Cracked Pepper

1 Teaspoon Liquid Smoke (I prefer Hickory)

1/4 Teaspoon Cayenne Pepper

1/4 teaspoon Red Pepper flakes

3/4 water

Directions:

Mix all ingredients together until Brown Sugar has dissolved

Pre-made Marinade

If you don’t have the time to create your own marinade you can use and pre-made marinades. I recommended Jerky Gold or Weston Jerky Marinades.

I love using my Weston 8 tray dehydrator, but all recipes can be used in your oven set at 150-160 degrees to achieve the same results. But having a dehydrator makes the whole process easier.

Once you’ve cut your meat, found the right marinade and let your meat soak for 24 hours it’s time to start drying your jerky!

Most meats will take 10-14 hours to dry fully. How jerky making works is you are sucking the moister from the meat, in turn drying it out. Keeping an eye on thinner cuts and removing when they are dried out.

Oils: if you see little oil spots on your meat while drying simply take a dry paper towel and blot it dry.

Spacing: When laying your meat out on the racks make sure you don’t crowd the meat. You’ll want to leave plenty of room for air flow around the meat to aid in the drying process.

Storage: Glass mason jars are the best for keeping your jerky, but plastic ziploc bags work as great if you’ll be eating your jerky quickly.

From Field To Plate

As a father of two girls and a lover of sweet treats I’m always looking for healthy alternatives to store bought snacks.  Here is a super simple recipe to make delicious healthy fruit roll ups. This recipe was written for use with my Weston Dehydrator, but don’t be scared off you can get the same results with your kitchen oven. Dehydrators just make the whole cooking process easier. The one I use is here Weston 8 tray Dehydrator

Ingredients:

10 apples, peeled, cored and chopped (pick your favorite, any apple will work)

1 ¾ cups of water or apple juice

¼ cup of sugar (optional, depends on what apple you choose and if they need to be sweeter)

1 ¼ teaspoons of cinnamon

1 teaspoon lemon juice

Directions:

1. Preheat dehydrator to 135-145 (or fruit setting) if using oven pre heat to 130.
2. In large pot combine apples, water or juice, sugar, lemon juice and cinnamon
3. Bring to a boil
4. Reduce heat to medium and cook covered for 15-20 minutes or until apples are soft
5. Remove from heat and allow apple mixture to cool for 5-10 minutes
6. Mash mixture using fork of potato masher
7. Taste and add more cinnamon or sugar if needed
8. Spread about 2-3 cups of mixture out on dehydrator sheets and place on racks (I like to place in middle and move the whole rack around to evenly spread without using spatula) 
9. If using oven you can put down butcher paper (Not wax paper) on a baking sheet and follow same steps
10. Place in dehydrator or oven and cook for 10-12 hours.
11. You’ll know the fruit roll ups or done when mixture is firm and peels away from the paper or baking sheet.
12. Remove from oven of dehydrator and allow to cool for 15-20 minutes
13. If using the oven you can simply roll the fruit leather up in the butcher paper and cut to size
14. If using dehydrator simple peel away from fruit sheets, place on butcher paper, plastic wrap or wax paper, roll and cut into size.
15. Put fruit roll ups in air tight container or Ziploc and they will keep for 2-3 weeks. 1 month if in fridge. But I doubt they will last that long!!

 This is a great recipe for homemade apple sauce as well, if you choose not to make fruit roll ups or want to eat half as apple sauce.

To create different flavors with this recipe simple add your favorite fruits while cooking method and follow same steps. We have added fresh berries, mangos, peaches, bananas, pineapples and many others.

Now there is no rule why you can’t add veggies to this recipe for an even healthy snack. Adding carrots, rhubarb or jalapenos would create an amazing treat. Just remember if you add a spicy element to one recipe and cook with others you will most likely end up with that flavor throughout. So words to the wise, spicy cook with spicy & sweet with sweet!

Orange Chicken Style Pheasant

From Field To Plate

Ingredients
2 pounds pheasant (can use turkey, chicken or chukar)
1 cup flour
¼ cup corn starch
1 egg
1 teaspoon garlic powder
½ teaspoon ginger powder
1 teaspoon cracked pepper
¼ teaspoon salt
1 teaspoon onion powder
½ cup cooking oil
(I love avocado oil, it has the highest flash point and doesn’t burn or smoke until 500 degrees)

Directions
1. Chop pheasant into 1 inch cubes, nice bite size pieces
2. In plastic bag mix all dry ingredients, close bag and shake to mix
3. Add egg to medium bowl and beat until yolk in mixed with whites
4. Add pheasant and coat with egg wash
5. Add pheasant to bag in batches and shake to fully coat, remove and set aside until all pheasant has been coated. Let rest for 5-10 minutes
6. While pheasant is resting add oil to wok or skillet and heat over medium
7. Once oil is hot add the pheasant in batches, cooking fully and crispy about 4-6 minutes per batch.
8. Once all pheasant has cooked set aside and start on your orange glaze

Orange Glaze Recipe

1 tablespoon fresh ginger, minced
2 teaspoon garlic, minced
1⁄2 teaspoon crushed red pepper flakes
1 tablespoon rice wine vinegar
½ teaspoon sesame oil
1 1⁄2 tablespoons soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
¼ cup fresh orange juice
1 tablespoon orange zest

Directions
1. Mix together in small bowl orange juice, sesame oil, soy sauce, sugar, white vinegar and zest until sugar is dissolved, add 1 tablespoon cornstarch and mix smooth, set aside
2. Add 1 tablespoon oil to wok or skillet
3. Next add ginger and garlic and Saute for 30 seconds
4. Stir in crushed red pepper and rice wine and still for 15 seconds to mix
5. Add orange juice mixture to wok or skillet and bring to a boil, stirring often so not to burn sauce
6. Once sauce comes to a boil add cooked pheasant and stir until evenly coated
7. Remove from heat and place on a bed of brown rice then garnish with green onions and sesame seeds.