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“A new and modern approach to game cookery. Gone is the same old stuff and in are some new observations.”  -PHIL VICKERY

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  • Super-succulent Pheasant Sauté with Soy, Mirin & Ginger

Super-succulent Pheasant Sauté with Soy, Mirin & Ginger

5.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10-12 mins
  • Difficulty: Moderate
  • Print Recipe:
Super-succulent Pheasant Sauté with Soy, Mirin & Ginger

Velveting is used to keep delicate foods moist and velvety in texture. The food is coated with a mixture of egg white, cornflour and sometimes salt, with either a touch of sesame or vegetable oil. It is then put in the fridge for about 20–30 minutes to ensure that the coating adheres to the food. 

Ingredients

  • 1 medium egg white

  • 2 teaspoons sesame oil
  • 
2 tablespoons cornflour
  • 
1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

  • 4 hen pheasant breasts, boned, skinned, sinew removed and cut into 2cm cubes

  • 2 tablespoons olive oil

  • 50g fresh ginger, peeled and finely sliced
  • 1 small onion, finely sliced
  • 
4 pak choi, roughly shredded
  • 4 tablespoons mirin
  • 4 tablespoons soy sauce

Method

Put the egg white into a large bowl and break up slightly with a whisk. Add the sesame oil, cornflour, salt and pepper and mix well. 


Add the cubed pheasant meat and mix well. Cover the bowl with Clingfilm and leave to rest in the fridge for 20–30 minutes. 


Once the meat is rested, heat 1 tablespoon of the olive oil in a wok until smoking. Drain the meat well and fry in small batches for 1–2 minutes just to seal the meat. Remove from the pan and keep warm. 


Wipe out the wok, then heat the remaining tablespoon of olive oil until smoking. Add the ginger and onion and stir-fry for 2–3 minutes. 


Add the pak choi and wilt slightly, then return the pheasant to the wok. Add the mirin and soy sauce and cook only briefly to bring all the flavours and textures together – do not overcook! 


Check the seasoning and serve straight away. 


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“A new and modern approach to game cookery. Gone is the same old stuff and in are some new observations.”    - PHIL VICKERY

About Simon Boddy

Game-the-book-smallSimon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.

About the Book

Game, new ways to cook & cure - Phil Vickery, Simon Boddy

Game-the-book-smallThe tempting recipes and expert advice in this book put game firmly back on the menu. Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil’s inventive and internationally influenced dishes cover everything
from Pot Roast Coconut Stuffed Partridge and Spiced Pigeon with Green Lentils to Thai Quail Salad, Japanese Mirin Salmon

  • Web Price: £15.99
  • RRP: £19.99
  • ISBN: 9780857831033
  • Format: Hardback
  • Size: 255 x 204 x 11mm
  • Pages: 224
  • Published: 7th Aug 2014
  • Kyle Books

The Times Magazine

The time mag
Eat! The good game guide

From venison pasta to rabbit paella, chef Phil Vickery and award-winning butcher Simon Boddy are on a mission to get game back on the menu in domestic kitchens.  - Tony Turnbull

Alongside 8 recipes from GAME
Published Sat August 9 2014
 

 

Seriously Good! Gluten-Free products