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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Pheasant with Lime and Ginger Sauce

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Pheasant with Lime and Ginger Sauce

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Pheasant with Lime and Ginger Sauce
Created by admin, Monday, 29 November 1999
Description
A very simple and quick meal to prepare adding a wonderfully exotic taste to pheasant.

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

6 pheasant breasts

6 balls of stem ginger

3 tbsp of stem ginger syrup

3 tbsp of olive oil

3 limes - juice must be 3 tbsp

1 tsp of hot lime pickle

Notes

220 deg C, 425 deg F, gas mark 7
Pheasant with Lime and Ginger Sauce

Preparation Time: 0 Hours & 5 Mins

Cooking Time: 0 Hours & 10 Mins

Prepare the pheasant breasts by sealing both sides for about 1 minute on a red hot griddle.

Rest for 5 minutes on a baking tray and then bake for 5 minutes in a very hot oven. Remove and rest again.

Put stem ginger, ginger syrup, olive oil, lime juice and lime pickle in a blender and whizz until smooth.

Cut pheasant into cubes, place in a bowl and cover with the sauce. Stir and sprinkle with lime zest.

Serving Suggestion

Serve hot or cold.

Hot serving - place in a warm oven to keep warm.

Cold serving - store in a refrigerator, it will keep for 2-3 days.


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