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Pheasant satay, Asian broth and Korean salad — image

Pheasant satay, Asian broth and Korean salad

Pheasant satay with a rich, aromatic broth and fresh Korean salad.Smoky grill notes and Asian flavors come together in a surprising combination.

Ingredients

Onion
Carrot
Korean crumble
Smokey Mountain Sauce
XO Mushroom Sauce
Pheasants
Verbena berry
Korean coleslaw
Whipped cream
Citrus Intense Flavour
Dashi Iri Ponzu Yuzu

Preparation

  1. Cut the pheasant breasts and set aside.
  2. Make a clear broth from the carcass with onion and carrot. Optionally add an extra carcass for more depth. Season with a few drops of Citrus Intense Flavour and strain.
  3. Whip cream and finish the broth with it. Sprinkle with ground verbena.
  4. Finely slice the breasts and thread onto satay skewers.
  5. Mix a marinade of Smokey Mountain Sauce, XO Mushroom Sauce and Dashi Iri Ponzu Yuzu.
  6. Grill the satay on the yakiniku grill, brushing regularly with the marinade until cooked.
  7. Sprinkle with crumble and serve with salad.