A pleasant recipe for Asian poached pheasant

Poached pheasant breast (Photo: Marc Millar)

Asian poached pheasant (serves 2)

Ingredients Instructions
  • 2 pheasant breasts, skinned, boned and all sinew removed
  • 600ml Game Stock or Chicken Stock
  • 1 fennel bulb, trimmed and sliced
  • 1 lemongrass stalk, outer layer removed, stalk bashed and cut in half lengthways
  • 2 teaspoons peeled and thinly sliced root ginger
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • ½–1 fresh red chilli (depending on how spicy you like your food) sliced, to serve
  • chopped coriander sprigs, to serve
  • sea salt and freshly cracked black pepper
  • Season the pheasant breasts all over with salt and pepper, then set aside.
  • Heat a heavy-based saucepan over a high heat. Add the stock, fennel, lemongrass, ginger and coriander and fennel seeds. Season with salt and pepper and bring to the boil, then lower the heat.
  • Add the pheasant breasts to the stock and poach for 8–12 minutes, depending on their size, until tender. Remove the breasts from the pan and cut each one into 4 pieces.
  • Add the chilli and chopped coriander to the broth and adjust the seasoning with salt and pepper, if necessary. Return the pheasant meat to pan and warm through, if necessary, then serve.

Recipe © Great British Game Week | http://www.facebook.com/GreatBritishGameWeek/