Isn't that beautiful? There is no doubt that wild game is always more delicious than commercially raised game... everyone knows that. But what's the best way to get the most flavor from that tasty bird? The Chinese believe it is with a gentle steam in the universal four (qual-fecta) umami producing ingredients: ginger, scallion, smoked ham and shiitake mushrooms. Doesn't that already sound great? :)
Being me, I also added a little sake and a tea spoon of sugar to bring together all the flavors! Yum!
Ingredients:
1 pheasant (approx. 1 pound)
1-2 tbsp of sake
1 ounce of salted, smoked ham
1 ounce of ginger
1 ounce of scallion
3-4 shiitake mushrooms, sliced
pinch of salt and pepper (don't overdo it, the ham is salty!)
1 tasp of sugar
stuff the ham, scallions, ginger and mushrooms inside the bird and scatter the remaining on top. pour the sake, sugar and s&p all over the bird. steam in low heat for 90-120 minutes.... perfect as the most luxurious midnight snack.
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