Ingredients

1 tablespoon of oil
Juice of half a lemon or lime
1 clove garlic crushed
1” fresh ginger, sliced
Small red chilli finely sliced
Pinch of salt

Method

Mix together all the above ingredients and marinate the sliced pheasant breasts or rabbit leg joints for at least 4 hours, ideally overnight and barbeque until done. 

Then all you need is sunshine and a bottle of red or a good local ale.

 

Courtesy of Trevor Rees, Leicestershire