For wing shooters who spend fall days following bird dogs through the fields, there is no better reward than turning upland birds into a meal worth celebrating. General Tso’s Chicken inspires this recipe, transforming pheasant or any upland bird into a flavourful dish that balances sweet, savory, spicy, and tangy notes. The crispy, golden pheasant or grouse pieces are tossed in a sticky sauce that highlights the lean, tender meat you earned in the field. Serve it over rice or wild rice for a dish that turns your harvest into a truly celebratory occasion.

This dish brings a new flavor profile to upland birds, combining the reward of a successful hunt with the satisfaction of a meal that excites the palate. It is proof that wild game can hold its own against any restaurant favourite, especially when cooked by a hunter.

Ingredients:

• 1 pound pheasant breast and or thigh meat, boneless and skinless, cut into 1-inch pieces
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 tsp chilli paste
• 1 tsp toasted sesame oil
• 3 tbsp brown sugar
• 1 tbsp cornstarch
• ¾ cup chicken stock
• 1 tsp finely grated ginger
• 1 tsp finely grated garlic
• 1 cup cornstarch (for coating)
• 1 to 4 cups oil for frying
• 2 tbsp oil (for sauté)
• 2 tsp finely chopped ginger
• 2 cloves garlic, finely chopped
• ½ tsp red chilli flakes
• Sliced green onions and sesame seeds for garnish

Directions:

1. In a bowl, mix soy sauce, hoisin, vinegar, chilli paste, and sesame oil to make the sauce base. Remove 2 tablespoons of the mixture and set aside for marinating.
2. Combine the pheasant pieces with the reserved marinade, adding the grated ginger and garlic. Stir well and let marinate for 30 minutes.
3. After marinating, add 1 cup of cornstarch to the pheasant pieces and toss until fully coated. Shake off any excess cornstarch so each piece is lightly covered and separated.
4. To the remaining sauce base, add brown sugar and 1 tablespoon cornstarch. Stir until smooth, then whisk in the chicken stock. Set aside.
5. 5. Heat a minimum of ½ inch of oil in a deep skillet to about 375°F. Fry the coated pheasant pieces in small batches for about 3 minutes, turning halfway, until they are golden and crispy. Remove and drain on a paper towel-covered plate.
6. Discard the frying oil and wipe the skillet clean or use a separate pan. Heat 2 tablespoons of oil over medium heat. Add the chopped garlic, ginger, and chilli flakes, and sauté for about 30 seconds until fragrant and lightly golden.
7. Pour in the prepared sauce mixture, bring to a simmer, and cook until it thickens enough to coat the back of a spoon. Use chicken stock and cornstarch if required.
8. Add the fried pheasant to the sauce and toss quickly to coat, keeping the meat crisp.
9. Transfer to a serving platter and top with sliced green onions and sesame seeds. Serve immediately with rice.