Top of the Tasters in the Hunters Kitchen at the Northern Shooting Show
Of the four beak to tail recipes I shared, the favourite was the lemon chicken....narrowly pipping the arrancini to the post.
Velveting chicken is a technique used in Chinese cooking to keep the meat succulent when stir-frying, and it can of course be applied to pheasant too. Here's an easy solution ...
Ingredients : -
250g pheasant, diced or cut into strips
2 tbsp Shaoxing (chinese rice wine) or sherry
2 tbsp light soy sauce
1 tbsp cornflour
zest & juice of a lemon
an egg white
1tsp of sesame oil (optional)
250ml pheasant stock
sesame seeds (optional)
What to do :
Mix the shaoxing, soy sauce, cornflour, lemon zest, egg white & sesame oil (if using) until combined into a marinade.
Stir through the pheasant pieces and leave to marinate at room temperature for 10 minutes minimum. If it's going to be much longer than 1/2 hour before you actually cook then pop back in the fridge.
Fry off till cooked through. Meanwhile add the leftover marinade to the stock & sesame oil (if using), bring to the boil and reduce to your desired consistency. Add lemon juice & season to taste.
Enjoy some deliciously succulent pheasant with rice, noodles or in a stir fry.