Number 8: Sautéed “Pheasant” and Eggs

Look, if I don’t do a boring one every once in a while, I’ll run out of fun ones.

The Dish: Sautéed Pheasant and Eggs

Thin slices of bird meat and shredded cabbage, mixed with scrambled eggs and sautéed spices. Invention of a certain noble. Ingredients are Poultry and Cabbage, and scrambled eggs are obviously mentioned.

The Research: Sometimes research is complicated because the real-world equivalent seems within reach, if only for one or two roadblocks to stand in my way. Then there are ones like these, which offered nothing in the way of hints. A “certain noble”? If there’s one thing Fire Emblem: Three Houses doesn’t lack, it’s nobles. I’ve played the game through several times and probably haven’t run across all the bluebloods in that universe.

Anyway, enough ranting. I was forced to resort to looking at the in-game dish (it isn’t always accurate! The fried pheasant is clearly roasted, for one!), and it looked like a type of Spanish omelette situation. Which, what the heck, good enough for me. Google tells me that Spanish cooking is heavy on the paprika, garlic, and saffron (but only in paella). The thought of making this a paella-type dish crossed my mind, but I chose to go with something omelet-esque.

The Method: For this one, I made a marinade. Well, first I chopped the chicken into strips. I had the idea of making a katsudon-style presentation (without frying, of course), so I cut the chicken accordingly, but I abandoned the idea pretty quickly.

With our chicken cut, we place that in a Ziploc bag with a mixture of olive oil, kosher salt, black pepper, and smoked paprika. Let that sit in the fridge for at least 30 minutes. While you’re waiting, go ahead and shred up as much cabbage as you want. Keep in mind it’ll cook down, so shred more than you might need. Also, if you have a rabbit in your dwelling of choice, by all means, tear them off a little chunk as well.

When the 30 minutes has passed, we’ll start the cooking on medium-high with some garlic and olive oil. Once fragrant, drop in your chicken. When there’s a little sear on the meat, put in the cabbage and let it sauté. In between stirring and flipping, crack 4 eggs into a bowl, season with salt and pepper, and whisk until the yolks are broken.

Once your chicken is close to being done, pour in the egg mixture, stirring frequently to make sure it’s incorporated throughout. When the eggs look done, it’s ready. Hit it with some sharp cheddar and it’s good to go.

The Result: Okay, it’s not gonna win any competitions for its looks, but this was a solid dish. Flavorful, filling, and pretty easy. My only recommendation is that I’d add a starch of some kind – maybe serve it over rice or cook it with some potatoes…and while I’m at it, I’d probably use chicken thighs. But all in all, this was a perfectly respectable dish.

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