SERVES 2

Ingredients

Game breasts (pheasant, duck or pigeon)
Tortilla wraps
Chinese five-spice

Sauce

2 oz peanut butter
2 oz runny honey
2 oz soy sauce
2 oz ginger root (tubed)
2 or 3 cloves garlic

Method

Skin the pheasant, duck or pigeon and lightly sprinkle both sides with Chinese five-spice.  Mix a sauce with 2 ozs each of peanut butter, runny honey and soy sauce, adding a squeeze of tubed root ginger and 2 or 3 cloves of crushed garlic.  BBQ the breasts for 3 minutes on each side or until just cooked, brush one side with the sauce and grill for 30 seconds, then repeat on the other side (remember that honey easily burns).  Brush again with sauce and set aside under foil for 10 to 15 minutes to rest an tenderise.  Warm tortilla wraps in foil on the BBQ, then slice each breast diagonally and shroud it in a wrap.  Brush on any remaining sauce or use it as a dip, and garnish with spring onions or young lettuce leaves.

 

Courtesy of Mrs Jennifer Morton, Wiltshire