Crispy Shredded Pheasant with Chilli Sauce.

Recipe provided by Field to Fork.

Serves 2.

You will need

5/6 large pheasant breasts, sliced thin
1 yellow pepper sliced thin
1 piece of ginger (thumb sized) sliced
1 red chilli, sliced
4 spring onions, sliced
2 garlic cloves, crushed
2tbsp Chinese Five Spice
2tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp water
2 tbsp ketchup
Cornflour
100ml vegetable oil
Noodles or rice to serve

Method

Slice your pheasant breasts thin and cover with Chinese 5 spice.
Place the breasts in a freezer bag then coat with cornflour.
Prepare all your veg and set aside.
In a jug, mix soy sauce, ketchup, water, sweet chilli sauce.

Heat 100ml oil in a wok until it starts to smoke and quickly fry the pheasant until crispy and golden.
Once cooked, remove from heat and transfer to a plate with some kitchen roll.
Pour out most of the remaining oil then transfer your peppers, garlic, chilli and garlic into the wok.
After two minutes, pour in your sauce then add your pheasant and coat evenly.
Serve with rice or noodles and garnish with more chilli or spring onion.