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.