Name: Thai Pheasant Larb
Cuisine: American
Ingredients: 2 lbs ground pheasant; 2 tbsp vegetable oil; 3 tbsp lime juice (fresh only); 2 tbsp fish sauce; 1 tbsp sugar; 2 Thai chilies, minced; 4 shallots, sliced thin; 1/4 cup fresh mint leaves; 1/4 cup fresh cilantro; 2 tbsp toasted rice powder; Butter lettuce cups for serving; *Authentic Thai Method**; 1. **Meat Preparation**:; - Cook pheasant in oil, breaking up clumps; - Cook until just done, don't overcook; - Cool slightly before seasoning; 2. **Dressing Balance**:; - Combine lime juice, fish sauce, sugar; - Taste for sweet/sour/salty balance; - Adjust as needed for harmony; 3. **Assembly**:; - Toss cooked pheasant with dressing; - Add chilies, shallots, herbs; - Sprinkle with toasted rice powder; 4. **Service**:; - Serve in lettuce cups as wraps; - Accompany with fresh vegetables; - Eat immediately while fresh; *Authenticity Notes**: Toasted rice powder adds crucial texture; ### Braised and Slow-Cooked

Meat Preparation:
- Cook pheasant in oil, breaking up clumps
- Cook until just done, don't overcook
- Cool slightly before seasoning
Dressing Balance:
- Combine lime juice, fish sauce, sugar
- Taste for sweet/sour/salty balance
- Adjust as needed for harmony
Assembly:
- Toss cooked pheasant with dressing
- Add chilies, shallots, herbs
- Sprinkle with toasted rice powder
Service:
- Serve in lettuce cups as wraps
- Accompany with fresh vegetables
- Eat immediately while fresh

Authenticity Notes: Toasted rice powder adds crucial texture

Thai Pheasant Larb

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

Braised and Slow-Cooked

4Chef's Notes & Pairings

5Interactive Recipe Tools

Cooking Timers

My Recipe Notes

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6Reviews & Ratings