Curried Pheasant Wonton
Yield: 25-30 wontons
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)
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.