The Crooked Billet

Pheasant with Green Grapes & Ginger

Serves 4

Pheasant with Green Grapes & Ginger

The pheasant season is in full swing. John & Joy, my neighbours, gave me the idea for this recipe. I’m using bok choi in the dish (you could, however, substitute this for cabbage). Folk law has it that game birds should be ‘hung’ to allow their gamey flavour to develop. This is nonsense; pheasant & partridge that have been left to hang taste rotten – literally. Game birds need hanging for no longer than a day or two in a cold place.

2 small heads of bok choi

4 pheasant breasts

Olive oil for cooking

150ml ginger wine

16 seedless grapes, peeled & cut in half

Knob of butter (about 80g)

Cut the bok choi in half lengthways & blanch in boiling water for one minute. Drain & reserve.

Heat a large non-stick frying pan & add a little olive oil. Season the pheasant breasts, & then fry them for 8 minutes, turning every few minutes. The breasts should still have a pink hue in the middle when cooked. Transfer the pheasant to a warm plate & set aside to rest.

Pan-fry the blanched bok choi in the same unwashed pan for one minute on each side. Remove from the pan & keep warm. Add the ginger wine to the pan & bring to the boil, stirring all the sediment off the pan. Add the grapes. Remove the pan from the heat & quickly whisk in the butter to thicken the sauce.

Divide the bok choi among four warmed plates & arrange the pheasant on top. Share the sauce among the plates & serve.