The Perfect Recipe for Slow Roast Pheasant Ramen
29th November 2018 by Schöffel Country
The official marketing board for game meat, The British Game Alliance aims to help shoots increase the value of their game and give game dealers access to new markets whilst promoting the benefits and versatility of game meat to the general public. Their new campaign; eat.Wild showcases a collection of delicious and simple recipes for you to try this season.
Slow Roast Pheasant Ramen
For the stock:
- 50g Lemongrass
- 20g Chilli, chopped
- 50g Ginger, chopped
- 50g Galangal, chopped
- 1 litre Chicken stock
- 20ml Fish sauce
- 50ml Soy sauce
For the ramen:
- 4 x Pheasant breasts
- 2 x Leeks
- 3 x Carrots
- 1 x Tin of bamboo
- 1 x Pre-cooked ramen noodles
- 50g Fresh coriander, chopped
- 30g Spring onions, chopped
- First, start infusing the stock to make the broth. Bring the chicken stock to the boil with all of the stock ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.
- While the stock simmers prepare the vegetables. Pre-heat the oven to 160°C and slice the leeks, carrots and bamboo into thin strips, around 5cm long, then set aside.
- Once the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.
- Making sure that you save the liquid, strain your stock through a colander then re-boil and taste to check the seasoning; it should be slightly hot and salted with just a hint of sweetness.
- Place your pre-cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats the noodles quickly without overcooking.
- Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables, which will lightly cook in the boiling stock. Finish with a chopped coriander garnish and serve with chopsticks and a traditional ramen spoon.