We are all now deep in the heart of grilling season. Have any pale-meated upland birds left in the freezer? This teriyaki kabobs with wasabi gamebird recipe will not only brighten your day, but make you glad you’re a meat eater.
Feel free to marinate the bird longer if you’re worried about its tenderness. And feel free to substitute any pale-meated bird for pheasant. Even ones you don’t particularly care for. The teriyaki marinade is vibrant enough to deal with a lot of sins.
And it’s definitely time to start tuning up your wingshooting skills so there’s more kabobs on the horizon. I’m starting today with Flashlight drills, a la Vickie and Gill Ash, shotgun gurus who not only fixed my serious wingshooting deficiencies but even upped John’s repertoire—he who has always been my Designated Hitter and Gamebird Provider. Never heard of the shotgun drill? That and more about Vickie and Gill are in the May 2014 issue of RLN, included in Rifle Loony News: The Second Five Years. https://www.riflesandrecipes.com/product/rifle-loony-news-the-second-five-years/
This recipe? It’s from my Upland Game Bird Cookery, with 100 gamebird recipes from quail to turkeys, as well as their dark-meated brethren. $20/free shipping in the US. https://www.riflesandrecipes.com/product/upland-game-bird-recipes/
Teriyaki Kabobs with Wasabi Dip Recipe
Teriyaki is a very effective tenderizing marinade when you want to quick-cook meats. And the wasabi is a bonus. Wasabi is a very spicy hot Japanese horseradish, served on the side. It’s sold in both powder and paste form, the paste being ready to use, the powder must be mixed with water, and is traditionally rolled into a ball for serving. Depending on relative humidity at your house, you may need to adjust the water to powder ratio. But if you can roll it into a ball easily, it’s ready to eat. (Wash hands carefully after handling it.)
PS: ‘One pheasant breast’ means both lobes—all the breast meat on an individual bird, in other words.
for the marinade
- 1/4 cup oil
- 3/8 cup lite soy sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon garlic powder
- 1 tablespoon medium dry sherry
- 3/4 teaspoon ground ginger
- breast of one pheasant, cut in 3/4 inch strips
- 4 wooden skewers
- 1 tablespoon corn starch
- 4 teaspoons wasabi powder
- 3 teaspoons cold water
- The night before: In a resealable bag, combine the soy sauce, brown sugar, garlic powder, sherry, and ginger. Rinse and dry the boned pheasant breast and add to the marinade bag. Shake to coat the meat. Marinate in the refrigerator for 24-48 hours.
- Thirty minutes before: Cover the wooden skewers with cold water, and let soak about 30 minutes. This will keep them from burning up on the grill.
- Preheat the grill to medium-high heat (about 450F at cooking level). Drain the marinade off into a small saucepan. (You should have about 3/4 cup of marinade.) Add the corn starch and stir well. Once the corn starch has dissolved, cook over medium heat, stirring constantly, until the marinade comes to a low boil and thickens. Remove from heat immediately, and set aside.
- Thread the pheasant strips onto the skewers and brush with the marinade. In a small bowl, combine the wasabi powder and water, until it forms a paste. Roll the paste into a ball (adding powder or water as needed to roll easily).
- Place the skewers on the grill, cooking about 3 minutes a side. Remove and serve with a small amount of wasabi.
FYI: My favorite side dish with these teriyaki kabobs is grilled acorn squash: slice the squash about 1/4-inch thin, microwave until semi-soft (about 1 1/2 minutes on high/700 watts). Then, put them on the grill with the skewers, brushing them with the marinade as well. (No need to peel the squash, if you don’t want to. Acorn peels taste great but, if you leave them on, be sure to wash the squash before cooking it.)