Sweet and sour pheasant recipe - Shooting UK

Ingredients

• 4 skinless pheasant breasts
• Salt and 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