Curried Pheasant Wontons

Curried Pheasant Wonton

Yield: 25-30 wontons

 

Ingredients:

 

25-30 wonton skins of your desired thickness

 

8 pheasant thighs and backs

 

3/4 cup yellow curry powder, divided

1 cup brown sugar

3 tablespoons red pepper flakes

salt & blended pepper

5 teaspoons Chinese 5 spice, divided

2 tablespoons paprika

1 quart chicken or pheasant stock

1 cup rice wine vinegar

4 cups blood orange juice

¼ cup honey

2 tablespoons cornstarch slurry (1 tablespoon cornstarch dissolved in 1 tablespoon water)

2 garlic cloves

3 green onions

1 pound cream cheese, softened to room temperature

1 cup egg wash (1 egg combined with 1-3 teaspoons water or milk)

 

 

Directions:

In a large sauce pan, combine stock, brown sugar, honey, red pepper flakes, 4 teaspoons Chinese 5 spice, garlic, paprika, rice wine vinegar, and blood orange juice and bring to a boil.  Remove 1/3 of hot liquid to a bowl and slowly add corn starch slurry to make blood orange dipping sauce. Set sauce in the refrigerator to cool. 

 

Add  ½ cup curry powder to the remaining liquid to make a marinade and set in the refrigerator.  Once the marinade is cool, combine with pheasant thighs in a large plastic bag and marinate in refrigerator for 12-48 hours. 

 

Place pheasant thighs and marinade in a large braising dish or pot.  Cover and cook on medium heat until meat is tender and falling off the bone—about 10-15 minutes. Pull meat from bone and shred.  Transfer meat to a bowl and cool in refrigerator.  Blend together cream cheese with ¼ cup curry powder, 1 teaspoon Chinese 5 spice, sliced green onion, and the pulled pheasant. 

 

Place a small dollop of pheasant in the center of the wonton square. Brush all four edges of wonton wrapper with egg wash and then fold corner to corner to make a triangle.  Take two corners of the triangle and fold onto center point.  Fry or freeze wontons within a couple hours of making. Serve with blood orange dipping sauce that was made earlier.


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  • published this page in Wild Game 2016-10-19 09:23:17 -0400