When making lettuce wraps, roll mixture in the lettuce leaf up carefully in your hand, folding the bottom edge over to keep most of the stuffing from falling out. Keep in mind that lettuce wraps can be a little messy, but they’re great!
Braised Pheasant Leg Lettuce Wraps
The Braising Part
- 4 – 6 pheasant leg/thighs
- 3 celery stalks roughly chopped
- 2 carrots roughly chopped
- 1 medium onion roughly chopped
- 1 cup chicken broth
- pan spray
The Stir-Fry Part
- shredded braised pheasant meat
- 1 tablespoon peanut oil
- 1/3 cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh gingerroot peeled and minced
- 2 green onions chopped
- 2 –3 tablespoons chicken broth
- 3/4 cup light soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger root peeled and minced
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with equal part cold water
The Big Finish
- 1 cup shredded carrots
- 1 cup green onions thinly sliced
- 1 cup red bell pepper thinly sliced into strips
- 16 large iceberg or romaine lettuce leaves
- Asian hot sauce - Sriracha or your favorite hot sauce
The Braising Part Instructions
- Place pheasant legs and vegetables into a large, well-greased roasting pan. Spray pan spray over everything to help browning. Place into a 375 – 400 degree oven for 1 hour. Turn contents of pan every 30 minutes while roasting. Add chicken broth and continue roasting until everything is medium-brown and meat can be pulled easily off of the bone. Allow to cool. Pull meat from bones and shred or chop into small pieces.
The Stir-Fry Part Instructions
- In a hot wok or large skillet over medium-high heat, add pheasant and next 4 ingredients. Stir-fry for 2 – 3 minutes. Stir in chicken broth and cook 2 – 3 minutes more.
Dipping Sauce Instructions
- Combine all ingredients in a small saucepan and bring to a boil. Remove from heat.
The Big Finish Instructions
- Arrange all items on a tray or platter. Everyone makes their own lettuce wrap.
- Place contents of wok in a bowl with a spoon. Place dipping sauce ina small bowl with a spoon.
- Grab a lettuce leaf, hold in the palm of your hand and spoon some pheasant mixture into the lettuce leaf. Spoon some of the dipping sauce over. Add condiments as desired. Top with a dollop of hot sauce.
- Roll mixture up carefully in your hand, folding the bottom edge over to keep most of the stuffing from falling out. Keep in mind that lettuce wraps can be a little messy, but they’re great!