This dish is fantastic to do with badly-shot pheasant. Stir-frys are a great quick and healthy dish to prepare at the end of a long day and you can pretty much throw any vegetables in that you have to hand, not just the ones mentioned above – these just happen to be a few of my favourites.
Serves two (four if served with noodles or rice)
2 large pheasant breasts
1 yellow pepper
1 large courgette
1 large red onion
Bunch of spring onions
1 red chili (optional)
Brown sugar (if needed)
Dice two large pheasant breasts (cock pheasants are ideal), place in a bowl with a pinch of salt and cover with teriyaki sauce. Leave to marinate.
Finely slice your red onions and courgettes, cut your pepper into chunky strips and coarsely chop your spring onions. If you like a bit of spice, add a chopped up, deseeded chili.
Get your frying pan or wok sizzling hot and add a tablespoon of sesame or avocado oil and coat the wok. Add the red onion and fry until it starts to soften. Then add the pheasant meat, without the marinade, and toss it until it’s sealed. Once done, add the courgettes and peppers and pour in the teriyaki sauce marinade you saved earlier. Once the courgette and peppers are softened, throw in the spring onions and cook for around two minutes. Remember to keep the stir-fry moving so it doesn’t stick to the bottom of the wok. At this stage, taste, and season with fresh ground pepper. If it’s too salty, add a couple of teaspoons of brown sugar.
Serve with noodles or rice, or as we like it best at home, on its own.