curried pheasant soup
Wild pheasant is one of my favourite meats. Not only has it had the best life roaming free, but it is also a lot more versatile than you think. Here's my top Pheasant recipe.
INGREDIENTS (serves 4)
4 wild pheasant breasts
1 white onion
3cm cubed piece of fresh ginger
2 tsp lemongrass paste
2 tsp rose harissa paste
A whole small red chilli (British grown)
200ml white wine
300ml coconut cream
1 bunch of fresh coriander
1 tsp of nigella seeds
4 slices of fresh sourdough to dip
Turn the oven to 130 degrees C. In a food processor, blitz the onion, lemongrass, rose harissa, ginger, chilli and half the coriander to make your curry paste. In an ovenproof saucepan, gently fry the paste. Cut the pheasant breasts into thin strips before adding to the paste and fry for another 5 minutes, continuously turning the meat. Add the white wine, coconut cream and water and bring to a simmer before covering with an ovenproof lid and popping in the oven for two hours. Remember to take it out and give it a stir half way through. Once the two hours is up the meat should be easy to pull apart. Serve with the rest of the fresh coriander, sourdough and chilli oil if you dare.