Pheasant breast satay with spicy peanut sauce

Ingredients

4 pheasant breasts, cut into 2cm/¾in chunks
bamboo skewers
For the marinade:
walnut sized piece of ginger root, grated finely
1-3 fresh red or green chillies (to taste, and according to heat) chopped
finely
2 cloves garlic, crushed
½ small onion, grated
2tsp coriander seed, crushed
2 tbsp dark soy sauce
1 tbsp brown sugar
½ lime, juice only
For the peanut sauce:
1 tbsp peanut or sunflower oil
1 medium onion, finely chopped
2 cloves garlic, crushed
½-1 fresh red or green chilli (to taste, and according to heat) chopped
finely (or chilli sauce from a bottle)
30-45ml/2-3 tbsp dark soy sauce
1 tbsp brown sugar
125g/4½oz crunchy peanut butter
½-1 lime, juice only
water

Method

1. Mix all the ingredients for the marinade together in a large bowl, add the pheasant meat and leave in the fridge for at least two hours.
2. Soak the bamboo skewers in cold water for at least half an hour.
3. Mount five or six pieces of marinated meat on each skewer.
4. Cook on a lightly oiled heavy griddle pan or hotplate (or even on a barbecue if the weather permits) turning regularly until nicely browned (about 10 minutes). Serve with peanut sauce and a fresh green salad with boiled rice if you want to turn it from a starter into a supper.
5. To make the peanut sacue, sweat the onion and the garlic in the oil until soft and lightly browned. Add the rest of the ingredients and mix well.
6. Allow to bubble and thicken in the pan. Taste and adjust by adding more lime juice, chilli or soy, according to your preference (personally I like plenty of lime). Add a little water to get a nice, pourable-but-only-just consistency.

Note:
This sauce will keep for a week in a sealed jar in the fridge. If re-heating, you may need to add a little more water.