Pheasant satay kebabs

Pheasant satay kebabs

Constable Burton

Ingredients (makes 8 large)

8 pheasant breasts

Marinade
4 tbs smooth peanut butter
14 tbs soy sauce
14 tbs lemon or lime juice
2 tbs dark brown soft sugar
4 tbs curry powder
4 cloves garlic, chopped
2 tsp tabasco

Leyburn, North Yorkshire
Head Chef: Tristan Prudden

Mix all the marinade ingredients together. Cut the breasts into chunks and mix well into the liquid, then leave to marinate overnight.

Soak your skewers in cold water overnight to minimise the risk of them burning while cooking. Skewer the meat onto the kebabs and drizzle with oil, then place straight onto a BBQ or under a hot grill for 3 minutes each side, or until the pheasant is just cooked; the time varies with the size of your pheasant chunks. Serve with a fresh salad and yoghurt.