- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes Plus 2 hrs marinading
- Effort: easy
- 4 pheasant breasts
- 5 cm ginger, finely chopped
- 2 stalks lemongrass, peeled and chopped
- 4 cloves garlic, crushed
- 6 tbsp sweet dark soy sauce
- 4 tbsp maple syrup
- juice of 1 limes
- black pepper
- 250 g egg noodles
- 2 tbsp sesame oil
- a small bunch of fresh coriander, chopped
- a small bunch of rocket, roughly torn
- 1 red chilli, very finely chopped
1. In a small saucepan, mix together the ginger, lemon grass, garlic, soy sauce, maple syrup and lime juice. Stirring, bring to the boil. Reduce the heat and simmer until reduced and thickened to a caramel-like consistency.
2. Using a sharp knife lightly score the pheasant breasts and toss with the ginger mixture. Season with salt and pepper. Cover and marinate in the fridge for 2 or more hours.
3. In a smoker, smoke the pheasant breasts for 10 minutes (reserving the marinade).
4. Meanwhile, bring a large pan of salted water to the boil. Add the noodles and cook until just softened.
5. Drain the cooked noodles and toss with the sesame oil, fresh coriander (reserving a few leaves for the garnish), rocket and chilli. Season with salt and freshly ground pepper.
6. Slice the smoked pheasant breasts and serve the pheasant on top of the noodles, Drizzle the reserved marinade around the noodles and sprinkle over the reserved coriander leaves.
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