Poached pheasant with ginger, garlic, chilli and lime
This poached pheasant recipe brings traditional game together with Far Eastern flavours. Philippa Davis goes oriental with this restorative broth.
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Cooking tools:
- Saucepan
- Pot
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Aluminum foil
- Mixing bowl
- Serving bowl
- Ladle
- Measuring spoon
Ingredients
- 1 whole pheasant plucked and cleaned
- 1/2 tbs cardamom pods
- 1 tbs caraway seeds
- 1 tbs fennel seeds
- 1 tbs coriander seeds
- 50g fresh ginger peeled and roughly chopped
- 1 large medium red chili – to taste
- 25g coriander
- The zest of 2 limes
- 2 finely chopped cloves of garlic
- 2 tbs finely chopped coriander
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