Recipe

Lemon Pheasant Recipe

Add Step-by-Step Photos	Grizzlybear / All my dishes 2 weeks, 5 days ago OH YEAH BABY Prep:30m Cook:20m Servings:4	Grizzlybear
	pheasant

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Ingredients

1 pheasant, bones and cut into small pieces

1 tbsp. sherry or hearty burgandy

1 tbsp. soy sauce

2 eggs

1/4 cup cornstarch

1/2 tsp. baking powder

1 to 2 cups salad oil

1/3 cup sugar

1 tbsp. cornstarch

2 tbsp. lemon juice, plus water to make 1 cup liquid

Pepper

Lemon, thinly sliced

Directions

Combine pheasant with wine and soy sauce in a larg bowl. Let stand for 30 minutes. Turn frequently so all pieces are covered with sauce. Beat eggs in a small bowl and beat in 1/4 cup cornstarch and baking powder to form a smooth batter. Heat oil to 350 degrees F. in wok or large skillet.

Coat bird with batter and fry until browned. Combine sugar, 1 tbsp. cornstarch, water-lemon juice combination, plus a few drops of yellow food coloring. Put in saucepan and boil until clear. Add more sugar or lemon if needed. Pour sauce over fried phesant and serve on a bed of lettuce. Garnish with thin lemon slices and serve with steamed rice.

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