Karaage Pheasant
Karaage is a Japanese cooking technique in which various foods (most often chicken, but in this case pheasant) are covered in cornflour and deep fried in oil. The outcome? Crispy lean pheasant that @keithcooks_ has served on top of a rice bowl with spring onions and a drizzle of lemon juice.
Karaage Pheasant
Karaage is a Japanese cooking technique in which various foods (most often chicken, but in this case pheasant) are covered in cornflour and deep fried in oil. The outcome? Crispy lean pheasant that @keithcooks_ has served on top of a rice bowl with spring onions and a drizzle of lemon juice.
- Serves: 2
- Prepare: 40 Minutes
- Cook: 15 Minutes
- Difficulty: Easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Ingredients
- 4 pheasant breasts, sliced
- 2tbsp fresh ginger, grated
- 2 garlic cloves, grated
- 4tbsp light soy sauce
- 2tbsp rice wine
- 2 spring onions, thinly sliced
- vegetable oil (for frying)
- kewpie mayonnaise
- 150g rice
Method
- Lay the pheasant breasts on a flat surface and cut into even strips. Place the pheasant in a bowl then cover with soy sauce, rice wine, grated ginger and garlic. Ensure the pheasant is well coated then refrigerate for 30 minutes
- Bring a large pan of water to the boil and cook the rice according to instructions. Drain the rice and return to the pan and cover with a lid, allowing the rice to steam and fluff up
- Fill a pan with oil, roughly 4 inches deep and place it over a high heat until the oil reaches around 180°C
- Remove the pheasant from the fridge and transfer the meat to bowl. Pour over cornflour and toss the meat thoroughly to ensure an even coating
- Transfer the pheasant to the oil and fry in batches for 5 minutes. Once cooked, remove the crispy pheasant from the oil and lay it on a wire rack with some kitchen paper
- Divide the rice into two bowls and place the karaage pheasant on top. Garnish with sliced spring onions, kewpie mayonnaise and a slice of lemon
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Frequently asked questions
-
Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.
-
Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.
-
Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.