Sweet and sour pheasant recipe
Cook up Sweet And Sour Pheasant Recipe with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Cooking tools:
- Deep-fat fryer
- Deep-fry thermometer
- Heavy-based saucepan
- Thick-bottomed saucepan
- Stove
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
- Serving platter
Ingredients
- 4 skinless pheasant breasts
- Salt
- ground black pepper
- 1 tbsp soy sauce
- Vegetable or corn oil for frying
- 200g Self-raising flour
- 120g buttermilk or yogurt
- 2 large shallots, peeled, halved and finely chopped
- 50g root ginger, scraped and grated
- 50ml chinese black vinegar
- 2 tbsp clear honey
- 1 tbsp tomato ketchup
- 200ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp cornflour, diluted in a little water
- 2 red chillies, trimmed and finely chopped
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