Japanese-inspired Roast Pheasant

local_grocery_store Ingredients

• 1 whole pheasant, cleaned and patted dry
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• To taste Salt and pepper

restaurant_menu Method

1. 1.In a bowl, combine the soy sauce, mirin, grated ginger, and minced garlic.
2. 2.Place the pheasant in a large ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. 3.Preheat the oven to 375°F (190°C).
4. 4.Remove the pheasant from the marinade, allowing any excess to drip off. Season with salt and pepper.
5. 5.Heat vegetable oil in an oven-safe skillet over medium-high heat. Add the pheasant and sear on all sides until browned.
6. 6.Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C).
7. 7.Remove the pheasant from the oven and let it rest for 10 minutes before carving.
8. 8.Serve the roast pheasant with steamed rice and sautéed vegetables. Enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to marinate the pheasant for at least 2 hours to allow the flavors to penetrate the meat.
• chevron_rightIf you don't have mirin, you can substitute it with a mixture of equal parts rice vinegar and sugar.
• chevron_rightFor extra flavor, you can add some sliced scallions and toasted sesame seeds as a garnish.
• chevron_rightDon't forget to let the pheasant rest before carving to allow the juices to redistribute and the meat to become tender.