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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 ~


We arrived after coming down from the highlands to be met by Richard, and shown to a sumptuous HUGE bedroom with wonderful canopied bed, and a room the size of a dance hall with amazing decor. Seeing the rest of the farmhouse with dining room, sitting room, snooker room was fantastic. Great selection of drinks in the honesty bar, and the breakfast was....huge! A fantastic evening and stay all round, can't recommend this place enough. Will definitely be back soon.
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