Pheasant Goujons

We are back with another game recipe! This is a good way of putting a more modern spin on pheasant, while ensuring any picky children are none the wiser that they're not having chicken. This is a super short recipe that will take minutes to whizz up, perfect for a lazy evening.


If you’re starting from scratch with a freshly shot pheasant, you need to remove the breasts, and slice them into strips, whatever size you like, but uniform is best for even cooking. Next, you need to prepare your pheasant. Get out three bowls, and fill one with seasoned corn flour - paprika and chilli powder are great choices - one with whisked eggs, and the last with a mixture of breadcrumbs (panko or homemade is fine) and parmesan - a generous helping never goes amiss. 


Start with the cornflour mix, coating them and shaking off any excess. Then, dip into the egg, making sure they are fully submerged. Finally, into the breadcrumb parmesan mix - a good thick covering will make them extra crunchy. In a large flat pan, heat up some oil, and shallow fry the goujons until they are golden brown on both sides. 


For the kids (and you) some chips and salad are always a welcome addition, or if you wanted a more mature take on the meal, you could keep the breasts whole, flatten them and fry them, and place them atop a bed of spaghetti to for a spin on a classic Chicken Milanese.

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