Have you ever had one of those weekends where you blink and you miss it, the time flashes by in the blink of an eye and before you know it the day has turned to night and you have nothing prepared for dinner? I'll be honest and say that pretty much sums up most weekends for my family, but this weekend was exceptionally busy.
With the pheasant season in full effect, I received a call to from a gamekeeper who had an abundance of pheasant for me should I want them. Before he could finish the sentence, I said I would happily take what was available. As a keen advocate for all things game, I really want to drive home how incredible game birds are and with Pheasant and Partridge readily available, I made a conscious decision to fill my freezer and provide my family with healthy sustainable produce.
To cut a long story short, it was a well-earned journey and I found myself preparing copious amount of pheasant followed by an attempt at removing feathers from the sink before my wife had a moan. Little did I realise dinner time was approaching and I had nothing ready, but I did have fresh pheasant and having removed all of my condiments from the cupboard, a plan came into fruition and I rustled up a banging batch of Crispy Shredded Pheasant with Chilli Sauce.
This meal is an absolute game changer and is a great addition to the series of Wild Game Chinese Fakeaways I have been making over the last couple of weeks. These recipes take no time at all and is relatively inexpensive, which is great if you want to make a delicious meal that doesn’t cost too much to make.
Please give this recipe a try and let me know what you think. Whether you cook for a group of friends or a meal for one, this will put a smile on your face. Enjoy
Crispy Shredded Pheasant with Chilli Sauce (serves 2)
You will need
5/6 large pheasant breasts, sliced thin
1 yellow pepper, sliced thin
1 piece of ginger (thumb sized) sliced into matchsticks
1 red chilli, sliced
4 spring onions
2 garlic cloves, crushed
2tbsp Chinese Five Spice
2tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp water
2 tbsp ketchup
100ml vegetable oil
Noodles or rice to serve
Crushed Chilli Flakes (optional)
Slice your pheasant breasts thin and cover with Chinese 5 spice. Place them in a freezer bag and pour in some cornflour. Holding the bag firmly shut, give them a quick toss and ensure your meat is coated evenly. Prepare all of your vegetables and set aside.
In a jug, mix soy sauce, ketchup, water, sweet chilli sauce.
Heat 100ml oil in a wok until it starts to smoke and quickly fry the pheasant until crispy and golden. Once cooked, remove from heat and transfer to a plate with some kitchen roll.
Pour out most of the remaining oil then transfer your peppers, garlic, chilli and garlic into the wok. Give them a quick stir and let them cook on a medium heat for a couple of minutes.
Add the sauce to the pan, followed by the pheasant and mix thoroughly. If you want to add a bit more heat, add a generous sprinkle of crushed chilli flakes and stir through.
Serve with rice or noodles and garnish with more chilli or spring onion.