INGREDIENTS
2 packs of Wild and Game pheasant breast fillets, chopped into chunks (or about 700g of pheasant breasts)
1 medium onion, finely diced
1 generous tsp minced ginger
1 generous tsp minced garlic
1 generous half tsp cayenne pepper
1 generous half tsp smoked paprika
1 capsicum pepper, any colour, diced
1 red chilli pepper, very finely chopped (optional, if you like it spicy)
70g tomato puree
70g smooth peanut butter
300ml coconut milk
400ml chicken stock
A glug or two of vegetable oil Salt
For brining the pheasent
(optional but highly recommended)
3 rounded tbsp sugar
3 rounded tbsp salt
1 litre water
METHOD
If you want really tender pheasant, first brine the breasts by placing them in the water with the sugar and salt and placing in a container in the fridge overnight.
Heat the vegetable oil in a large pan or wok and fry the onions until soft.
Add the peppers and chilli (if using one) and cook for a few more minutes until soft.
Add the garlic and ginger and cook for another minute or two until fragrant.
Add the cayenne and smoked paprika and cook for about 30 seconds.
Pour in the stock and coconut milk.
Stir in the peanut butter and tomato puree.
Cook and stir for a few minutes. Add salt to taste.
Add the pheasant and cook for 5-8 minutes until the pheasant is cooked through.
Serve with rice.ENJOY!
