Karen Lee's Charred Sesame Pheasant

• Boneless breasts of two 2 1/2-pound pheasants (See note)
• 3 medium-size garlic cloves, peeled
• 3/4 cup sesame paste
• 13 cup steeped black tea
• 1/4 cup dark soy sauce
• 1 1/2 tablespoons chili oil
• 2 tablespoons Oriental sesame oil
• 2 tablespoons sugar
• 2 tablespoons red-wine vinegar
• 1/2 cup chopped scallions
• 1 bunch watercress

1. Place the pheasant breasts in a bowl.
2. Place the garlic cloves through the feed tube of a running food processor, then add the remaining ingredients except the scallions and watercress.
3. Process until smooth.
4. Stir in the scallions.
5. Pour this mixture over the pheasant breasts, cover, refrigerate and marinate overnight.
6. Preheat the grill or broiler.
7. Cook the pheasant breasts about five minutes on each side, until just cooked through.
8. Do not overcook.
9. Allow to cool.
10. Arrange watercress on a platter.
11. Cut the pheasant into bite-size pieces about 1-inch square and thread on short bamboo skewers or picks.
12. Arrange the skewers on the watercress and serve as an hors d'hoeuvre.

garlic, sesame paste, black tea, soy sauce, chili oil, sesame oil, sugar, redwine vinegar, scallions, watercress

Taken from cooking.nytimes.com/recipes/6430 (may not work)