Slow Roast Pheasant Ramen

Main courseServes 4

With the pheasant season well underway, put this abundant seasonal meat to delicious use with this Slow Roast Pheasant Ramen recipe from the team at Sherburn in Elmet based Holme Farmed Venison and Eat Wild. Warm and comforting it uses pheasant breasts alongside Asian flavours to create a deliciously healthy supper. For more recipe inspiration using game visit www.hfv.co.uk    

Ingredients

For the stock:
50g Lemongrass
20g Chilli, chopped
50g Ginger, chopped
50g Galangal, chopped
30g Palm sugar
1ltr Chicken stock
20ml Fish sauce
50ml Soy sauce

For the ramen:
4x Pheasant breasts
2x Leeks
3x Carrots
1x Tin of bamboo
1x Pre-cooked ramen noodles
50g Fresh coriander, chopped
30g Spring onions, chopped

Method

  1. Bring the chicken stock to a boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil, and simmer for an hour.
  2. While the stock simmers, set the oven to 160 °C and slice the leeks, carrots and bamboo into thin strips about 5cm long and set aside.
  3. When the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, and place on a baking tray. Roast for around 20 minutes.
  4. Saving the liquid, strain your stock through a colander and then reboil. Taste to check the seasoning. It should be slightly hot and salted, with just a hint of sweetness.
  5. Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats the noodles really quickly, without overcooking them.
  6. Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables. They will lightly cook in the boiling stock. Finish with a chopped coriander garnish and serve with chopsticks and a traditional ramen spoon.