ShootingUK is the complete shooting resource for the British shooting community. From shotgun licence and shotgun certificate information to gun reviews, game shooting, clay shooting and more.
By Mark Hinge
Sunday, 13 June 2010
A bitter-sweet marinade gives pheasant a delicious summer twist
This game recipe is ideal for a buffet and eating outside. The bitter-sweet marinade is quite different to what we know as sweet and sour, and can be adjusted to suit your own taste.
Ingredients (serves two)
• two skinned pheasant breasts
FOR THE MARINADE:
• two heaped tablespoons of Rose’s lime marmalade • the juice of one lime • one teaspoon of Angostura bitters • one tablespoon of light soft brown sugar • two or three sprigs of fresh or dried thyme • two cloves of garlic, chopped • finely chopped fresh or ground ginger • a large tot of vodka • salt and pepper
Method
1. Mix the marinade ingredients together, season and then taste the mixture to see how bitter-sweet it is. Slowly add more sugar or Angostura bitters to adjust the taste to your liking.
2. Cut the pheasant breasts into strips and immerse them completely in the marinade, cover with cling film and leave them in the fridge overnight, stirring occasionally.
3. Preheat the oven to 180°C/gas mark five. Put the pheasant and marinade into an ovenproof dish, cover with tin foil and roast for about 15 minutes. Remove the foil and roast for another 15 minutes. During the cooking, spoon the juices and marinade over the pheasant. The pheasant is ready if the juices run clear when a knife or skewer is pushed into the thickest point of the meat.
4. Serve hot with rice, quinoa or a salad.
Tips
Roll the lime with your hand on to a hard surface before cutting it in half to help to extract the juice when you squeeze it. Save the lime halves and grate the skin on to the dish to garnish it. Angostura bitters can be bought in most off-licences and will last for years. A dash of it is great in gin or vodka. You’ll need a hen’s egg-sized amount of fresh ginger or two teaspoonfuls of ground ginger.
Merkel KR1 rifle review: Two rifles for the price of one? We review a ... Read more
I am on the verge of purchasing a couple of ferrets, but do not know w... Read more
Proposals for pigeon shooters could lead to justifying your actions to... Read more
Don't miss this week's issue (on sale Wednesday 1st February). FREE PRIZE DRAW - it is week 3 of our great "Gun a Week" competition, see P53 for further details and how to enter! Plus, who is top dog? Paul Rawlings reports on the 2012 Cocker Spaniel Championship. Get down to your newsagents and buy your copy today!
Video footage released of 'slim, black leopard' near site of... Read more
Derbyshire grousekeeper fails to have his conviction overturne... Read more
Save up to 31% on a subscription to Shooting Times & Country Magazine, subscribe today and perfect gift this Christmas.
Comments