First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.
While the stock simmers, set the oven to 160°C and julienne your leeks, carrots, and bamboo. That means slicing the vegetables into extremely skinny strips, usually around 5cm long. Set them aside.
When the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.
Saving the liquid, strain your stock through a colander then reboil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness.
Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats up the noodles really quickly without overcooking them.
Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables, which will lightly cook in the boiling stock. Finish with a chopped coriander garnish and serve with chopsticks and a traditional ramen spoon.
Thank you to Game Alliance for sharing this recipe with us.
Embrace the speed and convenience of air fryer cooking with these quick and tasty pheasant Kievs that the whole family can enjoy. Filled with a garlicky butter blend, coated in breadcrumbs and cooked until they are golden brown, this dish can be served with a summer salad and chips, or warming winter vegetables and creamy mashed potato.
This speedy and straightforward dish combines our beautiful pheasant fillets prepared by our butchers from locally shot pheasants, along with an authentic, aromatic Goan curry paste which. you can order from our pantry. A delicious curry with big Goan and gamey flavours is all yours to enjoy with minimal effort!
