Swan Stir Fry with Green Vegetables
The largest of all waterfowl, swans are herbivores with a diet similar to geese, and their meat is comparable in taste and texture. This quick recipe for a stir-fry can be made with any dark meat - including goose and duck - and would also work well with venison.
Serves: 2
Time: 1 hour
10-12 oz. boneless, skinless swan breast, 1” cube
¼ tsp. Kosher salt
1/8 tsp. black pepper
2 Tbsp. unsalted butter
¼ c. vegetable oil, divided
5 medium garlic cloves, divided (½ tsp. finely minced, the remaining sliced very thin)
3 oz. yellow onion, sliced ¼” thick
3 oz. fresh snow peas
3 oz. fresh, small broccoli florets
3 oz. seeded zucchini, sliced ½” thick
2 small baby bok choy, sliced ½” thick
1 c. beef stock
1 Tbsp. Shaoxing wine (can substitute dry sherry)
1 Tbsp. light soy sauce
1 Tbsp. oyster sauce (substitute 2 tsp. Worcestershire sauce)
½ tsp. of minced garlic (from above)
¼ tsp. grated fresh ginger
1 Tbsp. cornstarch
1 tsp. granulated sugar
Season meat cubes with salt and pepper, tossing to coat thoroughly; set aside.
In a medium bowl whisk together the beef stock, wine, soy sauce, oyster sauce, cornstarch, and sugar until no lumps remain; set aside.
In a wok or large sauté pan heat 1 Tbsp. of oil over medium heat until shimmering. Add garlic slices and cook until light golden brown, about 2 minutes. Transfer garlic to a paper-towel lined plate to drain.
Pat meat cubes dry with a paper towel. Increase heat on wok to medium-high, add the butter and heat until bubbling. Carefully add the meat and separate the pieces. Sear about 1 minute until it begins to brown, quickly turn all the pieces over and brown on second side. Cut one piece in half and check the center – it should be very light red; cook time should be no more than 3 minutes. Remove immediately onto a plate and let rest; meat will continue to cook as it rests.
Add 2 Tbsp. of oil to the wok and heat until shimmering. Add onion and cook 1 minute. Add broccoli, snow peas, and zucchini and cook, stirring constantly, until vegetables are just beginning to get tender. Add bok choy, toss to combine, and cook until stems are tender-crisp. Transfer to a medium bowl and set aside.
Add remaining tablespoon of oil to the wok, add garlic and ginger and cook 30 seconds until fragrant. Add the beef stock mixture and cook, stirring constantly, until sauce thickens, becomes transparent, and bubbles. Return vegetables and meat to the sauce, toss to coat then immediately remove from heat. Serve in bowls over steamed white rice, garnishing each bowl with the fried garlic slices.
Ducks and geese are what most people associate with waterfowl hunting. Flocks of noisy, migrating birds scattered across corn fields, ponds, and rivers. But swans? Perceptions about swans have been influenced and romanticized through stories for centuries. Many people view them as a symbol of elegance, beauty, and tranquility because of their gracefulness and pure white color.
Tundra swans are the most abundant North American species. A number of states offer regulated hunting seasons for this species, and Virginia issues a limited number of special permits annually. Two other species inhabit Virginia’s waters: rare migratory Trumpeter swans are protected under the Federal Migratory Bird Treaty Act and non-native Mute swans are not afforded protection and considered a nuisance species.