Sticky pheasant
This recipe from The Game Truck is so quick and easy but a real crowd pleaser. Serve with salad, slaw or fries for a bigger meal.
Ingredients
Fresh Ingredients
- 4 Pheasant breast, diced
- 4 Spring onions, sliced
- Handful of coriander, chopped
- 1 Egg, beaten
Store Cupboard Ingredients
- 2 tbsp Cornflour
- 2 tbsp Plain flour
- 2 tbsp Lemongrass paste
- 2 tbso Garlic paste
- 4 tbsp Soy sauce
- 2 tbsp Rice wine vinegar
- 6 tbsp Honey
- 1 tbsp Sesame seeds
Instructions
- Dip the diced pheasant breast in the beaten egg, then coat in the cornflour and set aside.
- Heat vegetable oil in a shallow frying pan and reduce to a medium heat.
- In a separate frying pan, fry the garlic and lemongrass paste in a dash of olive oil on a medium heat, fry until fragrant but not golden.
- Add the soy sauce and rice wine vinegar and stir it all together. Add the honey and turn the heat down until the sauce has reduced and thickened.
- Shallow fry the pheasant in the vegetable oil for three minures on either side or until golden.
- Once all the pheasant is fried, add it to the sauce pan and coat the nuggets.
- Top with sliced spring onion, coriander and sesame seeds.
