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Prep 30 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
Game
  • 4 Pheasant thighs
  • 4 Pheasant legs
For the marinade
  • 200 g Teriyaki sauce
  • 15 g Oyster sauce
  • 15 g Tomato ketchup
  • 15 g Honey
  • 20 g Brown sugar
For the slaw
  • 2 Large carrots
  • ¼ Red cabbage
  • 1 Large leek
  • 20 g Sesame seeds
  • 100 g Mayonnaise
  • 1 Lime
  • 15 g Coriander, chopped
For the garnish
  • 75 g Peanuts
  • 1 Sweetcorn cob
BBQ Pheasant with Asian Slaw BBQ Pheasant with Asian Slaw

BBQ Pheasant with Asian Slaw

This sweet and sticky pheasant with a light & crunchy Asian slaw beats BBQ chicken hands-down. It’s surprisingly simple to make & looks really impressive, making it perfect for a relaxed date night in for two.


Mix together the marinade ingredients in a bowl.


Place the pheasant thighs and legs in the marinade and coat well. Cover with cling film and set aside in the fridge for at least 30 minutes.


Preheat the oven to 180℃. Once hot, arrange the marinated pheasant on a lightly greased roasting tray and cook for 45 minutes, until browned and sticky.


While the pheasant's roasting, make the slaw. Cut all the vegetables into thin strips, or roughly grate them if you find it easier, and mix with the mayonnaise and sesame seeds.


Season the slaw with a touch of salt and lime juice, add the 15 g of chopped coriander and mix well.


Finally, prepare the garnishes. Spread the peanuts evenly on a roasting tray and toast them in the oven for 8 to 10 minutes until golden brown. Place the corn under a hot grill until it starts to blister and then slice into pieces.


Once the pheasant is ready, start plating up. Place a handful of the Asian slaw in the middle of each plate or board and rest a portion of the pheasant on top. Garnish with a sprinkling of the toasted peanuts and a few sprigs of coriander, finish with the corn and serve.

BBQ Pheasant with Asian Slaw BBQ Pheasant with Asian Slaw

BBQ Pheasant with Asian Slaw

This sweet and sticky pheasant with a light & crunchy Asian slaw beats BBQ chicken hands-down. It’s surprisingly simple to make & looks really impressive, making it perfect for a relaxed date night in for two.

favorite
print
like
Prep 30 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
Game
  • 4 Pheasant thighs
  • 4 Pheasant legs
For the marinade
  • 200 g Teriyaki sauce
  • 15 g Oyster sauce
  • 15 g Tomato ketchup
  • 15 g Honey
  • 20 g Brown sugar
For the slaw
  • 2 Large carrots
  • ¼ Red cabbage
  • 1 Large leek
  • 20 g Sesame seeds
  • 100 g Mayonnaise
  • 1 Lime
  • 15 g Coriander, chopped
For the garnish
  • 75 g Peanuts
  • 1 Sweetcorn cob

Mix together the marinade ingredients in a bowl.


Place the pheasant thighs and legs in the marinade and coat well. Cover with cling film and set aside in the fridge for at least 30 minutes.


Preheat the oven to 180℃. Once hot, arrange the marinated pheasant on a lightly greased roasting tray and cook for 45 minutes, until browned and sticky.


While the pheasant's roasting, make the slaw. Cut all the vegetables into thin strips, or roughly grate them if you find it easier, and mix with the mayonnaise and sesame seeds.


Season the slaw with a touch of salt and lime juice, add the 15 g of chopped coriander and mix well.


Finally, prepare the garnishes. Spread the peanuts evenly on a roasting tray and toast them in the oven for 8 to 10 minutes until golden brown. Place the corn under a hot grill until it starts to blister and then slice into pieces.


Once the pheasant is ready, start plating up. Place a handful of the Asian slaw in the middle of each plate or board and rest a portion of the pheasant on top. Garnish with a sprinkling of the toasted peanuts and a few sprigs of coriander, finish with the corn and serve.