Updated: Nov 7, 2019
Picture the scene...you come home from work, so hungry you could eat a scabby horse. You look in the fridge, what do you see? Pheasant.
You frantically scour the cupboards for a jar of sauce....no such luck, so you look at your spices and condiments, looking for some inspiration and then a lightbulb goes off in your head. So as my kids finished their homework, I rustled up this banging meal and whilst there was enough to feed two people, I ate it all.
One thing I will mention is to continually taste the sauce as you make until you get it exactly how you like it. If you like it really hot, add more hot sauce. If you like it sweeter then add some more syrup or honey but once you make it, you will be craving it again and again.
Crispy Pheasant Diablo
Prep/Cook time: 10 mins
You will need:
4 pheasant breasts, sliced
1 bell pepper, chopped
Ground Cayenne Chilli Pepper
150ml BBQ sauce
50 ml mustard
1 tsp chilli flakes
50ml ginger syrup or honey
A large glug of Encona hot pepper sauce
Slice the breasts and cover them with cayenne chilli pepper than dust them in cornflour, ensuring the are evenly coated.
In a jug, add the ketchup, mustard, bbq sauce, chilli flakes, hot sauce and ginger syrup. Mix well then put to one side.
Fill a wok with about 3 inches of vegetable oil and bring to heat. Gently fry batches of pheasant for 2 minutes then place in kitchen roll to absorb oil.
Pour out almost all of the oil then quickly chop your pepper. Add it to the pan and fry for 2 minutes. Add your crispy pheasant then pour over the sauce. Stir well and then remove from heat.
Garnish with a sprinkle of sesame seeds.