Pheasant can be used in all sorts of dishes as a substitute to chicken, pork or beef. Spice up your dinner time with this delicious soy and ginger stir fry. Quick and simple to whip up when you’re in a hurry. This recipe is one of our Wild and Game favourites.
- 4 pheasant breasts
- 1″ piece of fresh ginger
- 1 tbsp of runny honey
- 3 tbsp of dark soy sauce
- 3 tbsp of sweet sherry
- 100ml of chicken stock
- 15g of butter
- Packet of dried medium egg noodles
- 1 head of Chinese greens or two Pak Choi
- Coriander sprigs to garnish
- Score the skin of each breast with a sharp knife and season well.
- Heat a large frying pan and cook skin side down until crisp and golden. Turnover and cook for a further few minutes.
- For the sauce, add the ginger to the pan and cook for 30 seconds. Add the honey, soy sauce, sherry and chicken stock.
- Boil and reduce by half so the liquid resembles a syrup like consistency. Set aside the pheasant breasts. Whisk the butter into the sauce.
- Cook the noodles according to the packet instructions. Pan fry greens or Pak Choi with 2-3 tbsp of water for 2-3 minutes. Drain the noodles and toss with wilted greens. Slice the pheasant breasts, place on top of the noodles and spoon over the sauce. Garnish with coriander and serve straight away.