mobile-menu mobile-menu-arrow Menu
Tel: 01556 650 233 |

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 ~


Craigadam is a 1703 house set in 700 acres, where pheasants strut proudly up the drive. The farmhouse becomes a 'country house' inside: a sitting room with three vast sofas and numerous chairs, a dining table that seats 26, seven rooms in the stables, three more in the house, a billiard room and an honesty bar. Delightful, energetic Celia pulls it all together and creates a house-party feel. The food and wines are fabulous and the lamb, venison, partridge and duck come from the family's organic farm. Retire to a themed bedroom, a deep soak and a comfortable bed.
Check Availability
Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee