Peppered pheasant with red chilli dressing

The hot, sweet, salty and sour ingredients in this dish from Tom Kime complement the richness of pheasant - it also works well with other game such as pigeon, quail or venison
By Tom Kime
Peppered pheasant with red chilli dressing
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the garlic paste

  • 4 coriander roots, chopped
  • 1 pinches salt
  • 1 tbsp white peppercorns
  • 2 cm piece ginger, sliced
  • 3 cloves garlic

For the pheasant

  • 1 pheasant, jointed, each joint chopped into 2 or 3 pieces with the bones left in (you can ask your butcher to do this for you)
  • 2 tbsp light soy sauce
  • 1 tsp caster sugar
  • 1 pinches salt
  • 2-3 tbsp vegetable oil

For the red chilli dressing

  • 2 red chillies, de-seeded and chopped
  • 2 cloves garlic
  • 3 coriander roots, chopped
  • 1 pinches salt
  • 1 pinches caster sugar
  • 1-2 tbsp Thai coconut vinegar or white wine vinegar, diluted with a little water
  • 3 sprigs coriander, leaves only, for garnish


1. For the garlic paste: tip the coriander roots, salt and peppercorns into a pestle and mortar (or mini food processor) and grind together to break down the coriander roots. Add the ginger and garlic and pound together to form a rough paste. Set aside.

2. For the pheasant: coat the pheasant pieces with the garlic paste, then stir in the soy sauce, sugar and a pinch of salt.

3. Heat the vegetable oil in a wok over a high heat until smoking then tip in the pheasant mixture. Fry for 5-6 minutes, stirring occasionally, until the skin is crisp and golden-brown and the meat is cooked through.

4. Remove the pheasant from the pan and set aside to rest on a warm plate for 5 minutes.

5. For the red chilli dressing: while the pheasant is resting, tip the chillies, garlic and coriander root into a pestle and mortar with the salt and sugar. Grind together to form a paste then stir in the vinegar and 1 tablespoon of water. Taste the dressing and add a little more sugar if needed. The dressing should be a balance of hot, sour, salty and sweet.

6. Pour the red chilli dressing over the pheasant, or serve it alongside as a dipping sauce. Scatter the coriander leaves over the pheasant and serve.

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