INGREDIENTS:
1 pheasant breast – boneless, skinless
2 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1 Tbsp. fresh ginger, minced
1 tsp. fresh garlic, minced
1 oz. vegetable oil
½ Cup sliced green onion
3 Cups Cabbage slaw mix
¾ Cup mushrooms, sliced thin and sautéed *mushrooms optional (wild mushrooms or shiitake preferred)
12 large egg roll wrappers
1 whole egg, whisked
Vegetable or peanut oil for frying
Corn Starch – as needed
DIRECTIONS:
1. Marinate pheasant breast in soy sauce, sesame oil, garlic and ginger for at least 2 hours or up to overnight. Keep refrigerated.
2. Place marinated pheasant breast on cutting board and cover with plastic wrap. (save marinade for later use). Using a meat tenderizer pound thin.
3. In a preheated cast iron place 1 oz. vegetable oil and sear pheasant breast to cook through. 165-degree internal temperature. Remove pheasant from pan and let cool on cutting board.
4. Return pan to heat and add sliced mushrooms. Pour reserved marinade in pan and saute mushrooms until soft and marinade has reduced to a glaze.
5. Slice pheasant breast as thin as possible and rough chop to create small thin pieces. Place in a clean mixing bowl.
6. Add mushrooms to bowl and add remaining ingredients while pheasant and mushrooms are still warm. Mix well by hand and cool in refrigerator.
7. Place egg roll wrappers on cutting board and brush edges with beaten egg. Spoon approx. 3 ounces filling in center with corner of egg roll wrapper pointing up. Fold edges in to cover filling and wrap like a cigar to seal. Repeat until all filling is used.
8. Pour oil in cast iron pan so oil is ½” – ¾” deep. Heat to 350-degrees. Gently place up to 4 egg rolls in hot oil being careful not to splash. Once golden-brown flip over and cook opposite side.
9. Serve warm with your favorite dipping sauce.
*recipe yields approx. 12 large egg rolls