Sweet and sour pheasant with rice

From Indian and Thai to Chinese you can literally make any type of takeaway using game. It really is that versatile, and easier than you think. The beauty of this recipe is that it really doesn’t take that long and, when using pheasant breast and chopped thigh meat, you can make large batch quantities and portions to freeze to make numerous meals. Although I use pheasant, partridge also works well for this dish. 

With just a few weeks to go before the season kicks off, it is always a good idea to note down recipes in advance so you can plan your meals and decide what to do with your birds. This sweet and sour recipe is definitely one to consider, and the great thing is that most kids love it. It’s sweet and tangy; what better way to get them eating game?  

Sweet and sour pheasant with rice 

Ingredients

• 2 pheasant breasts and 2 thighs cut into inch cubes  
• 1/4 tsp of Chinese 5 spice  
• 1 tbsp corn flour  
• 3 tbsp veg oil  
• 1.5 tsp garlic puree 
• 1.5 tsp ginger paste  
• 4 tbsp ketchup 
• 2.5 tbsp malt vinegar 
• 2.5 tbsp brown sugar 
• 1 star anise  
• 1.5 tbsp soy sauce  
• 1 red pepper  
• 1 green pepper 
• 150g pineapple chunks  
• 250ml of pineapple juice 
• 1 white onion cut in to 1.5 cm chunks 
• 2 spring onions sliced  
• 1 sliced chilli (optional) 
• Pinch of black pepper  

Method  

1. Add the pheasant pieces in a mixture of the corn flour and Chinese 5 spice.  
2. In a wok or a large frying pan, add the oil on a medium heat, then add the garlic and ginger puree along with the star anise. Follow this with the peppers and onions and cook for two minutes. 
3. Add the pheasant pieces and fry for a further three minutes. Then add the pineapple chunks and stir for 30 seconds before adding the ketchup, soy, vinegar, sugar and pineapple juice. 
4. Cook on low heat for 10 minutes before adding fresh chilies (optional). If you find the sauce a little thick for your taste, you can add a splash of water. Finish with a pinch of black pepper and serve with long grain rice, garnished with sliced spring onions.