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.