Poached Pheasant in Thai Broth

Name: Poached Pheasant in Thai Broth
Prep time: 15min
Cook time: 30min
Yield: 4 Servings
Cuisine: British
Ingredients: 1 pheasant, whole; 40g galangal, grated; 2 fresh red chillies, sliced; 2 fresh green chillies, sliced; 20 grams ginger, grated; 1.5 litres white chicken stock or game stock; 2 spring onions, thinly sliced; 2 small shallots, thinly sliced; Chives to taste, chopped; 10g enoki mushrooms; 30g lemon grass, very thinly sliced; 20g mange tout, cut into strips; 40g bean sprouts; 4 radish, thinly sliced

preparation 15min
cook time 30min
Serves 4

Ingredients Method

1 pheasant, whole
40g galangal, grated
2 fresh red chillies, sliced
2 fresh green chillies, sliced
20 grams ginger, grated
1.5 litres white chicken stock or game stock
2 spring onions, thinly sliced
2 small shallots, thinly sliced
Chives to taste, chopped
10g enoki mushrooms
30g lemon grass, very thinly sliced
20g mange tout, cut into strips
40g bean sprouts
4 radish, thinly sliced

Roughly portion the pheasant into legs and breast – you can ask your butcher to do this if you like.

Take half of the galanga, the red and green chillies, lemon grass and ginger and add them to the stock. Bring to the boil and turn down to simmer.

Add the pheasant to the stock and allow to poach. After 15 minutes remove the breast and place in a covered bowl. After 20 minutes take out the legs.

Allow the stock to continue simmering while you remove the skin from both the legs and breast, then thinly slice the breast and flake up the meat on the legs.

5. Strain the stock and add the rest of the ingredients to the liquid, allowing it to come to the simmer and tenderize the vegetables. Add pheasant just before serving and season to taste.

Ingredients

1 pheasant, whole

40g galangal, grated

2 fresh red chillies, sliced

2 fresh green chillies, sliced

20 grams ginger, grated

1.5 litres white chicken stock or game stock

2 spring onions, thinly sliced

2 small shallots, thinly sliced

Chives to taste, chopped

10g enoki mushrooms

30g lemon grass, very thinly sliced

20g mange tout, cut into strips

40g bean sprouts

4 radish, thinly sliced

Method

Roughly portion the pheasant into legs and breast – you can ask your butcher to do this if you like.

Take half of the galanga, the red and green chillies, lemon grass and ginger and add them to the stock. Bring to the boil and turn down to simmer.

Add the pheasant to the stock and allow to poach. After 15 minutes remove the breast and place in a covered bowl. After 20 minutes take out the legs.

Allow the stock to continue simmering while you remove the skin from both the legs and breast, then thinly slice the breast and flake up the meat on the legs.

5. Strain the stock and add the rest of the ingredients to the liquid, allowing it to come to the simmer and tenderize the vegetables. Add pheasant just before serving and season to taste.