Teriyaki Sauce-Glazed Pheasant with Purslane
- Borage1 bunch6 kcal
- Cooking spray21 ml186 kcal
- Garlic1 clove7 kcal
- Ginger root191 g153 kcal
- Ground ginger6 g20 kcal
- Pheasant350 g634 kcal
- Polenta144 g481 kcal
- Purslane1 bunch20 kcal
- Sea salt4 g0 kcal
- Teriyaki sauce281 ml250 kcal
- Vanilla extract7 ml20 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Korean-inspired comfort food: tender pheasant paired with purslane, garlic and ginger root and polenta, finished with borage and a hit of ground ginger and vanilla extract. 1. Pat the pheasant dry and season with sea salt, ground ginger and vanilla extract. 2. Heat cooking spray in a heavy pan and sear the pheasant until it develops a deep golden crust, about 15 minutes. 3. Add purslane, garlic and ginger root to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the polenta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of teriyaki sauce before serving hot.