Craigadam Country Larder

Craigadam Country Larder - Organic Meat and Game

Email : inquiry@craigadam.com Tel: +44(0)1556 650233 - Fax+44(0)1556 650233
'Craigadam', Kirkpatrick Durham, Kirkcudbrightshire DG7 3HU SCOTLAND.
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Craigadam Country Larder - Recipes by Celia & Richard Pickup

Stir-Fry Pheasant with Ginger & Lemon Sauce :

One of Catherine Braid's recipes from the Green Tea House.

~ Stir-Fry Pheasant with Ginger & Lemon Sauce ~

Ingredients :

For the Pheasant Marinade :-

  • 6 Craigadam Pheasant Breasts cut into strips.
  • 1 Clove of Garlic, finely chopped or grated.
  • 3 Lemons' Grated Rind (zest) and the lemon juice.
  • 1 large piece of Ginger grated.
  • Drizzle of Olive Oil.
And, for the Lemon Sauce :-
  • 2 Cartons of Crème Fraiche.
  • Juice of 6 Lemons
  • 3 Lemons' Grated Rind (zest).
  • 1½ Teaspoons Sugar.
  • Seasoning.

Recipe :

  • Place the ingredients for the marinade into a bowl and leave to marinate for at least a couple of hours or overnight.
For the Lemon Sauce :-
  • Place the ingredients for the sauce into a pan and heat up slowly, stirring all the time.
  • Check the sharpness of the sauce. If still too sharp, add more sugar.
  • Leave aside until needed.
And, for the Pheasant Stir-Fry :-
  • Heat some olive oil in a large frying pan or wok until very hot.
  • Add the marinated pheasant and stir-fry till cooked.
  • Add the lemon sauce and let it simmer for a few minutes, adding any seasoning if required.
  • Serve with cooked basmati rice and a green salad.

~ Recipe courtesy of Catherine Braid, The Green Tea House, Moniaive ~

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Craigadam Country Larder ~ Products & To Order ~ Try Our Recipes ~
Terms & Conditions ~ Meet us at Organic Food Events
~ Back to Craigadam Homepage ~

Email : inquiry@craigadam.com Tel: +44(0)1556 650233 - Fax+44(0)1556 650233
'Craigadam', Kirkpatrick Durham, Kirkcudbrightshire DG7 3HU SCOTLAND.

All text and images © 1998-2008 Celia & Richard Pickup, Craigadam Estates.