This lovely recipe brings a bit of heat into your life, adjust to your own taste.

Poached Pheasant in a Thai-Style Broth

By Annette Woolcock Published: December 10, 2014

  • Yield: 4 Servings

This great recipe keeps the pheasant moist and creates a lovely taste



  1. Cut the pheasant into legs and breast
  2. Take half of the galanga, red and green chillies, lemon grass and ginger and add them to all the stock
  3. Bring to the boil and turn down to simmer
  4. Add the pheasant to the stock and allow to poach
  5. After 15 minutes remove the breast and place in a covered bowl
  6. After 20 minutes take out the legs
  7. Allow the stock to continue simmering while you remove the skin from both the legs and breast then thinly slice the breast and flake up the meat on the legs
  8. Strain the stock and then add all the rest of the ingredients to the stock allowing it to come to the simmer and tenderize the ingredients then add pheasant and correct seasoning
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