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Slow roasted pheasant ramen – a perfect introduction to game

There's a certain restaurant my children loved to go to when they were growing up and chicken ramen was a major feature on the menu. Here's a version using game - mildly flavoured pheasant that is the perfect starting point for those who have never eaten game before. Thanks to Eat Wild for allowing us to reproduce the recipe here.

pheasant breasts ramen soup

A new way with pheasant breasts - pheasant ramen

This is an easy – and different – recipe for using pheasant breasts. It’s really worthwhile taking time to prepare the stock here as it’s the background to the dish, and benefits from a long, slow simmer. Serves 4.


For the stock:

  • 50g lemongrass
  • 20g chilli
  • 1 litre chicken stock
  • 50g ginger, chopped
  • 50g galangal, chopped
  • 20ml fish sauce
  • 50ml soy sauce
  • For the noodles:
  • 4 pheasant breasts
  • 2 leeks
  • 3 carrots
  • 1 tin of bamboo shoots
  • 1 pre-cooked ramen noodles
  • 30g palm sugar
  • 50g chopped coriander
  • 30g chopped spring onions


  • First, start infusing the stock. Bring the 1 litre of chicken stock to the boil with all of the broth ingredients. Season with soy and fish sauce, then bring back to the boil and simmer for an hour.
  • While the stock simmers, set the oven to 160°C and julienne your leeks, carrots, and bamboo. That means slicing the vegetables into extremely skinny strips, usually around 5cm long. Set them aside.
  • When the oven’s hot enough, season the pheasant breasts with a touch of salt and pepper, place on a baking tray and roast for around 20 minutes.
  • Saving the liquid, strain your stock through a colander then reboil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness.
  • Place your cooked ramen noodles in a large ramen bowl and pour the hot stock over the top. This heats up the noodles really quickly without overcooking them.
  • Slice the roasted pheasant breast and add it to the ramen, then mix in all the vegetables, which will lightly cook in the boiling stock. Finish with a chopped coriander garnish and serve with chopsticks and a traditional ramen spoon.

Eat Wild is a campaign by the British Game Alliance (BGA), the official marketing board for game and you can find more delicious game recipes on its website.

The BGA bring the public better game by introducing welfare and quality regulations and helping shoots self-regulate. Produce with the BGA stamp assures high standards and sustainably sourced meat.