Ingredients (serves 4):
1 – 2 pheasant breasts per person depending on size & appetite.
Or a handful of pre-cooked shredded leg each (see below).
Drizzle of rapeseed oil
2stp cornflour
4 tbsp water
Couple of cloves of garlic, crushed (about 2/3 tbsp)
Equal amount of minced fresh ginger.
4 tbsp soy sauce
4 tbsp honey
1 tbsp rice vinegar (or cider vinegar)
½ tsp sesame oil (optional allergen)
Bag or two of your favourite stir-fry veg
Spring onions & sesame seeds (optional allergen) to garnish

Method : -

Dice the breasts, brown off & cook through (or cook shredded leg till piping hot through).

Meanwhile mix the cornflour into the water then add the garlic, ginger, soy, honey, vinegar & sesame oil (if using) and combine to a sauce.

Add the sauce to the cooked pheasant, stirring well, and cook a minute or two longer to thicken.

Stir through the veg and cook till done.

Garnish & Serve

Tips : -

If you need or wish to reduce the amount of salt you can substitute some of the soy for water to your preferred taste.

If you have an abundance of pheasants every season, maybe consider slow cooking legs in batches for a couple of hours, covered in water, with onion, carrot, bay left, peppercorns and any favourite herbs you use every time you cook. Shred and freeze flat in bags in usable portion sizes. You then have an easy ready to go option to either defrost quickly in the fridge, or add straight into recipes which will cook through quickly.