I'm still relatively new to game, having grown up in a country where the closest we get to shooting season is when the government sends pest-management people to shoot crows. I tried venison recently, loved it, and now am on to the next least scary one on the list of game meats (see below). It's not very expensive either, plus I pretty much got it free (job perks heh). Pheasant really does remind me of a smaller chicken, but with much leaner meat and a slightly gamey smell to it, which was why I decided to braise it with the powerful spicy and tangy kimchi and kimchi juice. As with most things I'm unsure about, I went the easy way, low and slow, and the results were deliciously tender.
Photo from 2 years ago, when I first came to borough market.
I didn't know they were meant to be eaten.
Kimchi Pheasant Pot-Roast
1 large onion, sliced
3 cloves garlic, smashed
3 pieces of ginger
1 cup chopped kimchi+ 1 cup kimchi juices
4 tbsp groundnut oil
unrefined sea salt, white pepper
1. Preheat oven to 150 degrees celsius.
2. Place a heavy-bottomed casserole pot over the stove. Add the oil and when the oil is hot, add the pheasant to brown, until golden all over, about 10 min.
3. Set aside. Add the onions and garlic and stir-fry till softened and fragrant. Add the kimchi to the pot and stir-fry for a couple min more.
4. Return pheasant to the pot, pour kimchi juices over.
5. Bring to a simmer, cover with a sheet of aluminium foil (some fancy French technique) followed by the lid, and place in the oven for 3 hours. When done, sprinkle over chopped spring onions, and let rest for a while, tented with foil, before carving (or rather, tearing. It's tender enough.)
Maybe it was the 3 hours, or maybe it was the enzymes in the kimchi juices at work, but the pheasant was deliciously juicy and tender despite its reputation of being too lean. If you're not normally crazy about the plate of cold kimchi on the side of your Korean meal, you might quite likely change your mind with this. The slow-braising in the oven kind of mellows the pungency of the kimchi out while intensifying its flavour, so all that sour, spicy and savoury flavours just infuse the roasted pheasant with all things good. Super healthy too I might add. Definitely worth offering the last of my kimchi for this beautiful bird.
P.S. Charles!! It's the first dish I cooked in your pot (:
I'm submitting this to Simple and in Season hosted by Ren of Fabulicious Food!