Sautéed Upland Game Bird Quarters

INGREDIENTS:

• 1-2 pheasants, chukar or grouse, quartered, or 4-6 quail halved
• 2 tbs. olive oil
• 1 1/2 tbs. minced ginger, or 1 tsp. ground ginger
• 1 tbs. fish sauce
• 1/2 tsp. black pepper
• 4-6 cloves garlic, minced
• 1 tbs. soy sauce
• 1/2 cup sugar
• 1-2 tsp. chili garlic sauce
• 1 tsp. MSG (optional)
• 1/4 cup chopped green onion tops

Preparation:

Sauté’ bird pieces in olive oil, with garlic and ginger, until almost done. Add soy sauce, fish sauce, chili garlic sauce, pepper, MSG, and sugar, in that order, stirring all the time. Continue cooking for 5-8 min. stirring well. Remove from heat, add green onions, and cover. Serve with steamed jasmine rice, and stewed cabbage or green beans.

Tags: Chukar, Grouse, Pheasant, Quail, Recipes