Bang Bang Pheasant Salad, by Rob Green
Bring a small pan of water to the boil and add the soy sauce. Put the pheasant breasts into the liquid and turn down to a simmer. Poach for around 4 minutes until just cooked. Remove from the poaching liquid, drain in a sieve and keep to one side.
Put the peanuts and sesame seeds into a small frying pan and, on a very low heat, toast them gently, mixing them around from time to time so that they don’t catch. It’s a slow process, but do keep an eye on them because they can burn easily. Once the peanuts are a light brown colour, put them into a bowl and save for later.
For the salad, top and tail the radishes and spring onions and finely slice them lengthways. Mix the watercress, bean sprouts, ginger and chilli in a shallow serving bowl, and season with salt and the olive oil.
Put all the sauce ingredients into a small saucepan on a gentle heat, and warm through. Roughly chop the pheasant into bite size pieces and put into the sauce to warm through. When warm, scatter the pheasant pieces and sauce onto the salad and then add the spring onions, chopped coriander and radishes on top. Finish by scattering the toasted peanuts and sesame seeds.
Recipe created by Rob Green, image by Michael Powell.
The Eat Game Awards aim to celebrate the best of wild British produce by recognizing great culinary achievements and other contributions to the cooking and eating of game. They offer those less familiar with game the chance to get a better understanding of how to cook it and the confidence to include it in their regular culinary repertoires.
Learn more about the Eat Game Awards here
Serves: 2 for lunch or 4 as a starter
For the salad:
2 large pheasant breasts
2 tsp soy sauce
140g bean sprouts
80g breakfast (long) radishes
4 spring onions
2cm fresh ginger, peeled and finely chopped - put into a heatproof bowl and pour boiling water over it. Leave to stand for 10 seconds and then drain through a tea strainer or small sieve.
1 medium strength and size red chilli, deseeded and finely chopped - put into a heatproof bowl and pour boiling water over them. Leave to stand for 10 seconds and then drain through a tea strainer or small sieve.
2 tsp sesame seeds
60g blanched peanuts
For the sauce:
Approx. 50g chilli garlic paste – if you can’t find the paste anywhere, we suggest taking 4 cloves of garlic (peeled), 2 roughly chopped medium-sized, medium-strength red chillis (seeds removed) and a tablespoon of white rice wine vinegar, and crush together in a pestle & mortar or a herb blender
4 tbsp (60g) peanut butter
2 tsp sesame oil
2 tsp mirin
2 tsp rice wine vinegar
Pinch of caster sugar
Pinch of paprika
1 onion, ﬁnely diced