Teriyaki Pheasi

Main courseServes 4

As the game season enters its final few weeks, put this abundant and locally sourced meat to good use with this Teriyaki Pheasi recipe from the team at Glorious Game. Quick, easy and full of flavour, this seasonal take on a classic Teriyaki uses pheasant breast and pre-prepared mixed vegetables to create a delicious dinner with minimal effort! 1. Dice the breasts, brown off and cook through (or cook shredded leg till piping hot through). 2. Meanwhile mix the cornflour into the water then add the garlic, ginger, soy, honey, vinegar and sesame oil (if using) and combine to a sauce. 3. Add the sauce to the cooked pheasant, stirring well, and cook a minute or two longer to thicken. 4. Stir through the veg and cook till done. 5. Garnish and serve Tips:  If you have an abundance of pheasants every season, consider slow cooking legs in batches for a couple of hours, covered in water, with onion, carrot, bay leaf, peppercorns and any favourite herbs. Shred and freeze flat in bags in usable portion sizes to give you easy ready to go option to either defrost quickly in the fridge or add straight into recipes which will cook through quickly.    


1 – 2 pheasant breasts per person depending on size and appetite or a handful of pre-cooked shredded leg each (see below).
Drizzle of rapeseed oil
2stp cornflour
4 tbsp water
2 cloves of garlic, crushed
2/3 tbsp minced fresh ginger.
4 tbsp soy sauce
4 tbsp honey
1 tbsp rice vinegar (or cider vinegar)
½ tsp sesame oil
A bag of your favourite stir-fry veg
Spring onions and sesame seeds to garnish