PHEASANT BREASTS WITH TERIYAKI SAUCE AND NOODLES

Not quite as strange as it sounds, this is a great way of using the not so great looking or older pheasants that maybe a little tough, and is a bit different from the usual roast pheasant, we're going to lightly marinate the pheasant breast and then smoke them, sounds like a bit of a faff but works fantastically well with the teriyaki sauce giving the dish a great flavour

This recipe will serve 4 people

SHOPPING LIST

1.A finely chopped piece of fresh ginger ( approximately 50g)

2. 2 finely chopped lemon grass stalks

3. 6 crushed cloves of garlic

4. 8 tablespoons of sweet dark soy sauce ( available in the supermarket)

5. 6 tablespoons of maple syrup

6. A good squeeze of lime juice

7. 4 pheasant breast

8. 1 finely chopped fresh red chilli

9. A small bunch of fresh coriander finely chopped

10. Approximately 250g of noodles of your choice

11. A good splash of sesame oil

METHOD

1. Add the ginger, garlic, lemon grass, soy sauce lime juice and maple syrup to a saucepan and bring gently to the boil

2. Make sure you stir well and simmer until thickened to a caramel consistency and allow to cool

3. Remove the skin and any fatty bits from the pheasant and marinade in the cool mixture for at least 2 hours, overnight would be great

4. Remove the pheasant from the marinade and place in a smoker for 10 minutes, if you don't have a smoker place under a medium grill for 10 minutes, being careful not to burn and over cook the pheasant

5. Bring a pan of salted water to the boil and cook the noodles, drain off and toss with a good splash of sesame oil and place in a large serving bowl

6. Slice the pheasant and arrange neatly over the noodles, sprinkle with the chopped coriander and chilli, drizzle over some of the remaining marinade and serve immediately