Warm Pheasant Salad with a Hint of the Orient
Put a twist on traditional roast pheasant! This meal is ideal for freeing up freezer space for the new game season. This recipe feeds two people.
– 1 x whole pheasant
– Teriyaki sauce
– Ginger – freshly grated or “cheat” by using ginger paste
– 2 x garlic cloves
– 1x lemon
– Large glass of red wine
– 1x onion
– Bottle of plum and hoisin sauce
– Large bag of watercress
– Pomegranate (optional)
– Place the pheasant – breast side down (to keep it moist) – in a roasting tin with a lid.
– Pour the glass of wine around the pheasant.
– Pour a generous sploosh (3x tbsp approx) of teriyaki sauce over the pheasant.
– Spread 2 x tsps of ginger over the pheasant.
– Crush the garlic over the pheasant.
– Squeeze the juice of one lemon over the pheasant (or breakfast orange juice, if you don’t have a lemon).
– Quarter onion and place in roasting tin around pheasant.
– Cover and cook for 40 minutes or appropriate length, depending on size of pheasant.
– Divide the watercress between dinner plates.
– Carve the pheasant onto the watercress and pour the sauce (see below) over it, so that the watercress wilts slightly.
For the sauce:
– When the pheasant is just ready, pour the plum and hoisin sauce into a pan.
– Add some of the strained juices from the roasting dish (approximately 50% sauce and 50% strained juices – to taste).
– Add the pomegranate pips.
– Heat through and season to taste.
– Serve with baby new or salad potatoes.
– Add whole oriental or large field mushrooms to this recipe – grilled or fried and scattered around the plate.
– Leave the pheasant to marinade in the ingredients for a couple of hours prior to cooking, if you have time.
– This recipe works equally well with duck.