Recipe: BBQ Pheasant with Asian Slaw

Recipe: BBQ Pheasant with Asian Slaw

GunsOnPegs · 20 May 2019 · 3 min read

This sticky BBQ pheasant recipe from the British Game Alliance is brimming with Eastern flavours and further highlights the versatility of pheasant as dinnertime staple.

Perfect for an evening in for two, these sweet & sticky pheasant leg portions, served with a light and crunchy Asian slaw, are about to become a regular supper fixture in your house. As well as supporting a renewable source of game, you're also getting more protein, and less calories per 100g than chicken.

Serves: 2 people

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Ingredients

Game:

  • 4 pheasant thighs
  • 4 pheasant legs

For the marinade:

  • 200g Teriyaki Sauce
  • 15g Oyster sauce
  • 15g Tomato Ketchup
  • 15g Honey
  • 20g Brown Sugar

For the slaw:

  • 2 Large Carrots
  • 1/4 Red Cabbage
  • 1 Large Leek
  • 20g Sesame Seeds
  • 100g Mayonnaise
  • 1 Lime
  • 15g Chopped Corriander

For the garnish:

  • 75g Peanuts
  • 1 sweetcorn cob

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Method

1. Make the marinade

Mix together the marinade ingredients in a bowl.

2. Marinade pheasant

Place the pheasant thighs and legs in the marinade and coat well. Cover with cling film and set aside in the fridge.

3. Barbeque

Once hot your barbie is hot, arrange the marinated pheasant on the lilghtly greased grill tray and cook until browned and sticky.

4. Make the slaw

While the pheasant’s roasting, make the slaw. Cut all the vegetables into thin strips, or roughly grate them if you find it easier, and mix with the mayonnaise and sesame seeds.

5. Season

Season the slaw with a touch of salt and lime juice, add the 15g of chopped coriander and mix well.

6. Prepare the garnish

Finally, prepare the garnishes. Spread the peanuts evenly on a roasting tray and toast them in the oven for 8 to 10 minutes until golden brown. Place the corn under a hot grill until it starts to blister then slice into pieces.

7. Plate up

Once the pheasant is ready, start plating up. Place a handful of the Asian slaw in the middle of each plate or board and rest a portion of the pheasant on top. Garnish with a sprinkling of the toasted peanuts and a few sprigs of coriander, finish with the corn and serve.

 

All credit goes to the British Game Alliance for providing us with this recipe. A wide range of other tasty meal ideas that include game can be found on their website. 

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