Not quite as strange as it sounds, this is a great way of using the not so great looking or older pheasants that maybe a little tough, and is a bit different from the usual roast pheasant, we’re going to lightly marinate the pheasant breast and then smoke them, sounds like a bit of a faff but works fantastically well with the teriyaki sauce giving the dish a great flavour

This recipe will serve 4 people

SHOPPING LIST

1.A finely chopped piece of fresh ginger ( approximately 50g)

2. 2 finely chopped lemon grass stalks

3. 6 crushed cloves of garlic

4. 8 tablespoons of sweet dark soy sauce ( available in the supermarket)

5. 6 tablespoons of maple syrup

6. A good squeeze of lime juice

7. 4 pheasant breast

8. 1 finely chopped fresh red chilli

9. A small bunch of fresh coriander finely chopped

10. Approximately 250g of noodles of your choice

11. A good splash of sesame oil

METHOD

1. Add the ginger, garlic, lemon grass, soy sauce lime juice and maple syrup to a saucepan and bring gently to the boil

2. Make sure you stir well and simmer until thickened to a caramel consistency and allow to cool

3. Remove the skin and any fatty bits from the pheasant and marinade in the cool mixture for at least 2 hours, overnight would be great

4. Remove the pheasant from the marinade and place in a smoker for 10 minutes, if you don’t have a smoker place under a medium grill for 10 minutes, being careful not to burn and over cook the pheasant

5. Bring a pan of salted water to the boil and cook the noodles, drain off and toss with a good splash of sesame oil and place in a large serving bowl

6. Slice the pheasant and arrange neatly over the noodles, sprinkle with the chopped coriander and chilli, drizzle over some of the remaining marinade and serve immediately

Happy cooking

Jon

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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