Try this recipe for traditional ramen noodles with roast pheasant.  Ramen has a reputation as a warm, nourishing meal that is full of satisfying flavour. Pheasant ramen definitely qualifies as a comfort food.

Traditional Noodle Soup

Ramen is one of the most popular dishes in Japan. It’s origins are in the noodle soups that Chinese immigrants brought to Japan in the late-19th century. The main ingredients are boiled noodles that are served in a variety of different flavoured broths with many toppings. There are many regional varieties of  ramen available in Japan where each have different in broths, toppings and noodle types. They all have armies of local enthusiasts with competing claims to the “best” version. Overall ramen is a very flexible dish can be topped with just about any savoury ingredient and you will still have made a tasty and “authentic” version.

The quantities below will serve four people. Preparation time will be about 1 hour, allow 3 hours for cooking time.

Ingredients For Roast Pheasant Ramen

For the stock

50g Lemongrass
20g Chilli, chopped
50g Ginger, chopped
50g Galangal, chopped
30g Palm sugar
1 litre Chicken stock
20ml Fish sauce
50ml Soy sauce

For the ramen

4x Pheasant breasts (two whole birds) from Morley Butchers
2x Leeks
3x Carrots
1x Tin of bamboo shoots
1x Pre-cooked ramen noodles
50g Fresh coriander, chopped
30g Spring onions, chopped

Cooking Method For Roast Pheasant Ramen

The first task is to 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 gently for an hour.

While the stock simmers, set the oven to 160°C and thinly slice your leeks, carrots, and bamboo you want to end up with extremely skinny strips, around 5cm long. Set them aside.

Next season the pheasant breasts with a touch of salt and pepper, place on a baking tray. When the oven’s hot enough, roast for around 20 minutes.

When the hour has elapsed strain the stock. Saving the liquid, strain your stock through a colander then bring back to a gentle boil and check the seasoning; it should be slightly hot and salted with just a hint of sweetness. You can add a little sugar here if you preferer more 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. They will lightly cook in the boiling stock. Finish with a chopped coriander garnish a little chopped red chilli can be a punchy addition too. Serve with chopsticks and a traditional ramen spoon.

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This tasty pheasant ramen recipe and image come from Eat Wild pay them a visit for more tasty game recipes