We are always looking for new and inventive ways to enjoy wild meat, and Keith Greig (@keithcooks_ on Instagram) has some wicked recipes up his sleeve!

This crispy bang bang pheasant ticks all of the boxes for us!! We know you will love it! And what’s better, it’s cooked in the air-fryer too!!

Scroll down to see the recipe and full method.

Serves 2
Cooking Time: 20 minutes

Bang Bang Sauce
3 dessert spoons mayo
2 tbsp sweet chilli sauce
1 tbsp sriracha
1 tsp white wine vinegar

Crispy Pheasant
4 large pheasant breasts, cubed
2 Tsp Gochugaru
Chilli Powder
1 Tsp garlic powder
1 Tsp Sesame Seeds
1 Tsp Onion Powder
1 Tsp Nigella Seeds
300 plain flour
100g cornflour
250ml sparkling water
2 tbsp vegetable oil
2 spring onions, sliced


To make the Bang Bang sauce, simply combine the ingredients in a bowl and chill in the fridge until you are ready to serve.

Remove any skin from the pheasant breasts and cube them into bite-sized pieces and place them in a bowl.

Season with Gochugaru, Sesame Seeds, Garlic Powder, Onion Powder and Nigella Seeds-In a bowl, combine 200g plain flour, cornflour and sparkling water with a dash of tiger salt seasoning and mix to form a light batter.

Dredge the pheasant in the batter then toss through the remaining plain flour.

Set AirFryer to 190c, add a little vegetable oil then transfer the pheasant. Air fry for 15 minutes.

Once cooked, garnish with sliced spring onions and drizzle the bang bang sauce on top or use it for dipping.

Expect to see more from Keith as he continues to share his delicious, wild meat recipes!