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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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Recipes arrow Pheasantarrow Thai Pheasant with Glass Noodle
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Thai Pheasant with Glass Noodle
recipe image
Created by admin, Monday, 29 November 1999
Description
A wonderful, quick supper. Servers 4.

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

6 pheasant breasts, cubed

3 tbsp sunflower oil

50g Thai green curry paste

400ml coconut milk

3 tbsps fresh coriander, chopped

Glass Noodles

200g bean thread noodles

2 tbsps sunflower oil

small piece root ginger, grated

1 clove garlic, crushed

1 small fresh chilli, finely sliced

1 tbsp thai fish sauce (nam pla)

2 tsps caster sugar

3 tbsps lime juice

1/2 tsp chilli flakes

2 spring onions, finely sliced

A handful of Thai basil leaves

Notes
Thai Pheasant with Glass Noodle

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

Fry the pheasant cubes for 5-7 minutes in a wok or large saucepan until cooked.

Drain off any remaining oil, then stir in the curry paste and coconut milk.

Simmer gently for about 8 minutes.

Then stir in the coriander.

Meanwhile soak the noodles in warm water until soft, then drain well.

Heat the oil and fry the ginger, garlic and chilli for a minute.

Add the fish sauce, sugar, lime juice and chilli flakes.

Stir in the noodles. Add the spring onions and basil.

Serving Suggestion

Serve at once with the cooked pheasant.
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