Thai Style Pheasant or Venison Mince by Chef Rachel Green

This recipe was kindly donated for The Country Food Trust Charity Chefs. If you have enjoyed this recipe would you consider donating to The Country Food Trust? Details can be found at

Serves 4


1 small onion peeled and finely sliced
2 tbsp olive oil
1 thumb size piece of ginger grated
2 cloves garlic crushed
1-2 tbsp red or green Thai curry paste
500g minced pheasant or venison
1 tbsp of fish sauce (optional)
1 tbsp soy sauce
Juice of 1 lime
2 tsp brown or white sugar
1 handful fresh basil leaves finely chopped


Fry the onion in the oil until soft and golden coloured.
Add the ginger, garlic and 1-2 tbsp curry paste depending on how spicy you like your curry.
Add the pheasant or venison mince and, using a wooden spoon, break it up and stir fry until cooked through, which will take about 2-3 minutes.
Add the fish sauce, soy sauce, lime juice and sugar
Fold in the chopped basil leaves.
Serve with rice or rice noodles.
This mince is also nice served wrapped in lettuce leaves and it tastes even better the next day.