Pheasant Recipe With Coconut Milk Noodles

Try something new and give this delicious pheasant recipe a go with tasty coconut milk noodles. Your family will love it.

Feeds 4

You can purchase our pheasant breasts here

Ingredients

4 Wild and Game pheasant breast fillets, diced
1 tin coconut milk
500ml chicken stock
2 banana (echalion) shallots, chopped
1 tsp fish sauce
1 generous tbsp chickpea flour (gram flour)
2 tsp minced garlic
1 tsp minced ginger
2 tbsp peanut oil
250g (dry weight) fine egg noodles
1 tsp lime juice
8 spring onions, sliced
¼ tsp chilli powder
1 tsp fish sauce
2 tsp light soy sauce
1 tsp sriracha sauce

Method

1. Fry the pheasant in the peanut oil for about 1 minute.
2. Add the shallot.
3. After about another minute, add the garlic and ginger.
4. After about another minute, add the chilli powder.
5. After about 30 seconds, add the stock, coconut milk, fish sauce, lime juice and soy sauce.
6. Mix the chickpea flour with a little water until smooth then stir into the pan and keep stirring until the sauce has thickened.
7. Add the noodles, put the lid on and cook for 3-4 minutes until soft.
8. Add salt to taste.
9. Serve immediately topped with the spring onion.