Honey, lime and ginger pheasant
This is the first recipe I produced for the “Old Gits Society” (a group of semi-retired, semi-alcoholic loveable rogues in need of a good solid meal every few weeks). They’re based in Wivenhoe, where I find myself living with my new wife, our two dogs, Feathers the falcons and my hawk, Mr Donk most of the time, and it went down a treat.
Take your plucked and dressed pheasant (this works just as well with guinea fowl and chicken, if, like me, you are now out of frozen pheasant from last season). Take the breasts off, and the legs and thighs as whole joints. Try to take as much meat of the carcass as possible (you could keep this for making stock later).
Heat a frying pan and brown off the meat (with a little salt and pepper). This is not the cooking stage, so keep it fast and hot.
Reduce this pheasant juices over a low heat to intensify, and then thicken the juices with a little cornflour (around a teaspoon) and drizzle this over the meat.