Pheasant Breast Satay With Spicy Peanut Sauce
Created by Jamanda, Tuesday, 20 November 2007
Description
An unusual take on pheasant by Lionheart.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Makes
4
- 4 pheasant breasts, cut into 2cm/¾in chunks
- bamboo skewers
- For the marinade:
- walnut sized piece of ginger root, grated finely
- 1-3 fresh red or green chillies (to taste, and according to heat) chopped
- finely
- 2 cloves garlic, crushed
- ½ small onion, grated
- 2tsp coriander seed, crushed
- 2 tbsp dark soy sauce
- 1 tbsp brown sugar
- ½ lime, juice only
- For the peanut sauce:
- 1 tbsp peanut or sunflower oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- ½-1 fresh red or green chilli (to taste, and according to heat) chopped
- finely (or chilli sauce from a bottle)
- 30-45ml/2-3 tbsp dark soy sauce
- 1 tbsp brown sugar
- 125g/4½oz crunchy peanut butter
- ½-1 lime, juice only
- water
Method/steps
- Mix all the ingredients for the marinade together in a large bowl, add the pheasant meat and leave in the fridge for at least two hours.
- Soak the bamboo skewers in cold water for at least half an hour.
- Mount five or six pieces of marinated meat on each skewer.
- Cook on a lightly oiled heavy griddle pan or hotplate (or even on a barbecue if the weather permits) turning regularly until nicely browned (about 10 minutes). Serve with peanut sauce and a fresh green salad with boiled rice if you want to turn it from a starter into a supper.
- To make the peanut sauce, sweat the onion and the garlic in the oil until soft and lightly browned. Add the rest of the ingredients and mix well.
- Allow to bubble and thicken in the pan. Taste and adjust by adding more lime juice, chilli or soy, according to your preference (personally I like plenty of lime). Add a little water to get a nice, pourable-but-only-just consistency.
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