Serves 4

Asian Pheasant

8 pheasant breasts, cleaned
1 cup Panko breadcrumbs
Salt and pepper
¼ cup olive oil
1 12oz. can pears, drained and sliced
1 12oz. can peaches, drained and sliced
2 tbs. butter
1 cup apple juice
3 tbs. sweet and sour sauce
6 oz. Japanese egg noodles, cooked
2 tbs. vegetable oil, neutral flavored
1 cup sweet potato, ¼ inch dice
2 cloves of garlic, minced
3 scallions, thinly sliced
1 egg, whipped
1 tbs. sesame oil
2 tbs. soy sauce

In a saucepot on medium heat add the butter, pears and peaches.  Cook for about 5 minutes then add the apple juice and sweet and sour.  Cook on a low simmer until the sauce resembles a thin syrup.  Reserve.

Preheat oven to 300°.  Heat a sauté pan on medium-high heat and add enough olive oil to cover the bottom.  Season the pheasant with salt and pepper and dredge in the breadcrumbs pressing down slightly to coat the breasts.  When the oil is hot pan fry the pheasant on both sides until golden brown, about 2 minutes per side.  Transfer breasts to a roasting rack and place in the oven until just done, about 8 minutes.

Heat a wok or sauté pan on high heat and add the vegetable oil.  Add the sweet potato and cook for 2 minutes.  Add the garlic and scallions and toss for a minute.  Lower heat to medium and add egg.  Whip around to cook the egg fast and break it up.  Add the cooked noodles, sesame oil and soy and toss. 

Serve noodles topped with the pheasant and drizzle pear and peach sauce around.  Enjoy.

Copyright © 2008 Fischer Productions, LLC, All Rights Reserved.
Episode: AGD3-E13