This is game bird gourmet!

Pheasant is by far one of our favourite things to hunt and cook.
A game bird that is delicious, tender and juicy. 

This is a simple and classic dish you couldn’t mess up even if you tried!
Perfect for leftovers or if you’re in a rush.


- legs and breasts of 2 whole pheasants 
  (alternatively use 8-10 chicken thighs) 
- half a cup plain flour 
- one whole garlic clove (minced)
- 2 inch (50mm) piece of ginger (minced)
- 2 stalks of lemon grass 
-  2-3 kaffir line leaves 
- 2 whole lines 
- 3 pieces of star anise 
- chilli flakes
-  1 ltr of beef stock
- 1 cup soy sauce 
- 1/2 cup sweet  soy sauce 
- 1/4 cup coconut sugar (brown will do) 
- a dash of rice vine vinegar (maybe 2 tbsp)
- sriracha to taste 
- tortilla breads (12 or so) 
- mayonnaise 
- lettuce or other greens
- salt and pepper 


1) Add salt and pepper to the flour. Coat the pieces of pheasant (or chicken) in seasoned flour and brown off in a frying pan. Do that by gently frying them on a griddle or frying pan over a medium heat and turn often to check on the colour. Don’t burn it but add some good colour. 

2) Heat a heavy deep pan or pot. Fry the minced garlic and ginger over a medium heat until fragrant, add stalk of lemon grass and chilli flakes. Continue to fry until garlic starts to brown. Add beef stock and browned pieces of pheasant (or chicken) to the pot. Set to a simmer. 

3) In a bowl combine soy, dark soy, coconut sugar (or brown), fish sauce, rice vinegar and sriracha sauce. Stir and add to the pot. 

4) Add star anise and kaffir lime to the pot. 

5) Simmer on a low-moderate heat until the meat is fork tender. Stir and check often. (Chicken will take 1.5-2 hours, wild pheasant or other game birds may take 3-4 hours). 

6) Remove the pieces from the pot and pull the pieces of pheasant off the bone with a fork (pulled meat) and drizzle more sauce from the pot over the top. Set aside. If using wild game birds make sure you removed all the thin bones in the leg.

7)  Lightly brown some tortilla breads and fill with Pheasant, mayo, sriracha, lettuce and drizzle with lime. Enjoy!


By Philipp Spahn @wild_heart_hunter

Watch the reel on YouTube :

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