Poached Pheasant in Thai Broth
15min prep, 30min cook
Serves 4
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.
More recipes to try
25 minutes
Serves 8
10 minutes
Serves 6-12
Great British Food Awards
Award winning foods
No-bake Fifteens that steal the show at bake sales
Short on time but still want a show-stopping sweet treat? This easy Fifteens recipe is a no-bake Northern Irish favourite, packed with coconut, cherries and marshmallows…