Thai Pheasant Larb

Transform your pheasant into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

Southeast Asian technique meets American game

Regional Thai Cuisine Larb represents northeastern Thai cuisine at its finest - a refreshing salad that showcases meat's natural flavors through aromatic herbs and balanced seasonings.

Ingredients (Serves 6-8 as appetizer)

• 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 the ground pheasant in a dry pan, breaking up clumps as it cooks. Pull it off the heat while still slightly pink - it will carry over.

2. Dressing Balance: Combine lime juice, fish sauce, and a touch of sugar. Taste constantly and adjust until you have perfect sweet-sour-salty harmony.

3. Assembly: Toss the warm pheasant with the dressing. Add fresh chilies, sliced shallots, herbs, and toasted rice powder just before serving.