Pheasant Adobo (Easy Braised Pheasant Recipe)
This easy braised pheasant recipe is inspired by Filipino adobo. Pheasant simmers in soy sauce, rice vinegar, garlic, and onions until tender and flavorful.
Servings: 4
Calories: 345kcal
Equipment
Ingredients
Pheasant + Marinade
- 1 whole pheasant (bone-in, skin-on), cut into breasts and leg quarters
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon garlic, minced
Braising Ingredients
- 3 tablespoon avocado oil, divided
- 2 cups yellow onion, julienned (about 1 large)
- 2 tablespoon garlic, sliced
- 1 ½ cup water
- 2 tablespoon brown sugar
- pinch red pepper flakes
- 2 bay leaves
Serving Ingredients
- steamed rice
- green onions, sliced at an angle
Instructions
- Combine the marinade ingredients in a shallow dish. Add the pheasant pieces and turn to coat evenly. Cover and marinate for at least one hour and up to overnight.
- Preheat the oven to 375°F. Heat a Dutch oven over medium-high heat and add 2 tablespoon oil.
- Remove the pheasant from the marinade, reserving the marinade for later. Place the pheasant pieces skin-side down in the pot and sear until the skin is golden brown, about 3-4 minutes. Flip and cook briefly on the second side, about 2-3 minutes, then transfer the pheasant to a plate.
- Reduce the heat to medium. Add the remaining oil along with the onion and garlic. Stir to coat and cook until softened and fragrant, about 3-4 minutes.
- Pour the reserved marinade into the pot along with the water, brown sugar, and red pepper flakes. Stir to combine and bring the mixture to a gentle simmer.
- Return the pheasant to the pot, skin-side up, and add the bay leaves. Cover and transfer to the oven to braise for 45 minutes.
- Remove the lid and continue cooking until the sauce is reduced and slightly thickened, about 10-15 minutes.
- Serve pheasant and sauce with onions over steamed rice. Top with green onions. Enjoy!
Notes
- You can substitute just legs and thighs for the whole pheasant. If your pheasant has been skinned, that's ok too! It will still be super flavorful and tender. This method works well for wild turkey and other wild bird legs, too.
- A heavy-bottomed Dutch oven works best for even heat and a steady braise. Any oven-safe pot with a tight-fitting lid will work.
- Don't skip the sear. Browning the skin builds flavor and adds richness to the sauce.
- Keep the skin above the liquid. Braise skin-side up to help preserve texture.
- Taste before serving. If your sauce is too tangy, add a small pinch more brown sugar. Too salty? A splash of water balances it out.
Nutrition
Calories: 345kcal | Carbohydrates: 16g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 69mg | Sodium: 623mg | Potassium: 443mg | Fiber: 2g | Sugar: 9g | Vitamin A: 178IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 2mg
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