Recipe courtesy of Game for Anything, who provide catered shoot days, private dining and events, all using beautiful wild game meat!

Korean pheasant and red pepper stew recipe | serves 4

Ingredients 

  • 2tbsp olive oil
  • 600g pheasant breasts, diced with the sinew removed
  • 1 red onion, peeled & finely diced 
  • 2 red peppers, deseeded & cut into strips 
  • 1 red chilli, deseeded & finely diced 
  • 1tsp crushed chilli paste
  • 1tsp crushed ginger paste 
  • 10g light muscovado sugar 
  • 2 garlic cloves, crushed (use some salt flakes to help)
  • 2tbsp dark soy sauce 
  • 2tbsp oyster sauce 
  • 300ml pheasant stock 
  • 3 spring onions, cut in strips

Method 

  1. Heat the oven to 150ºC.
  2. Heat 1tbsp of the olive oil in a casserole dish (that you have a lid for).
  3. Add half the pheasant and fry until browned, remove and set to one side, and repeat with the other half.
  4. After you have removed the second batch of pheasant, add the other tbsp of olive oil and onions and fry of 5 minutes.
  5. When the onions are nicely softened, add the garlic and ginger and fry for a further 2 minutes. 
  6. Place all the other ingredients, including the pheasant, into the casserole dish except the spring onions and bring to the boil.
  7. Place in the oven and cook for 2 to 3 hours until the meat is nice and tender and the sauce has reduced down.
  8. Serve with the rice and some spring onion.