Asian Poached Pheasant with game stock

Tom Kitchin

Tom Kitchin

11th August 2017
Tom Kitchin

Asian Poached Pheasant with game stock

Grouse is a rich and delicious meat, so it's no wonder grouse recipes are so varied in style and flavour. Take a look at the following Asian Poached Pheasant "for two", bringing together traditional British game bird with Far Easten flavours as tried and tested by our professional chefs. Taken from Tom Kitchin's Meat and Game by Michelin starred chef, Tom Kitchin.


  • 2 pheasant breasts, skinned, boned and all sinew removed
  • 600ml Game Stock or Chicken Stock
  • 1 fennel bulb, trimmed and sliced
  • 1 lemongrass stalk, outer layer removed, stalk bashed and cut in half lengthways
  • 2 teaspoons peeled and thinly sliced root ginger
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • ½–1 fresh red chilli (depending on how spicy you like your food) sliced, to serve
  • chopped coriander sprigs, to serve
  • sea salt and freshly cracked black pepper


Season the pheasant breasts all over with salt and pepper, then set aside.
Heat a heavy-based saucepan over a high heat. Add the stock, fennel, lemongrass, ginger and coriander and fennel seeds. Season with salt and pepper and bring to the boil, then lower the heat. Add the pheasant breasts to the stock and poach for 8–12 minutes, depending on their size, until tender. Remove the breasts from the pan and cut each one into 4 pieces.
Add the chilli and chopped coriander to the broth and adjust the seasoning with salt and pepper, if necessary. Return the pheasant meat to pan and warm through, if necessary, then serve.

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