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 ~

Testimonials

Hello Celia, thank you, and your team, for a fabulous break. We had so much fun and relaxation while staying with you, we feel pampered. The Chinese room is lovely, very comfortable and spacious. The meals you provided were excellent in all respects, flavour, quality, locally sourced and delightful to eat and beautiful to look at too! You are an excellent hostess, thank you for the advice and chats about where to visit, where to eat on the evening we were not able to dine in, and you are so thoughtful and mindful of your guests needs. We really appreciated our time with you. I really hope we can make it back to stay with you again, but in the meantime I will certainly be telling all my friends that they should do their best to find time to stay at Craigadam and treat themselves to an evening meal or two as well. Best wishes, Sue and Ken Lowe
 
Check Availability
 
Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee