Pheasant for dinner?
You may have seen in recent press how good game can be as part of a healthy and low-fat diet. While we don’t profess to be dietitians, we do have access to game (specifically pheasant) from October until the end of January.
In an effort to encourage more of you to try pheasant, here’s a great recipe…
Spiced Pheasant Goujons
Ingredients
80g (1/3 cup) plain flour
1 tsp garam masala
Salt and pepper
2 eggs
60 ml (1/4 cup) milk
3 cups breadcrumbs – use panko if available (180g)
1 tsp nigella seeds
½ – 1 tsp dried chilli flakes
10-15 curry leaves, chopped
4 pheasant breasts, sliced into 1cm thick strips
Olive or vegetable oil for frying
Plain yogurt and your favourite chutney to serve
Method
Place the flour, garam masala and a good grind of salt and pepper in a shallow bowl.
Mix the eggs and milk in a separate shallow bowl.
Combine breadcrumbs, nigella seeds, chilli flakes and curry leaves in a third bowl.
Dust the pheasant strips in the seasoned flour, then into the egg and finally into the breadcrumb mixture. Ensure that the pheasant strips are well coated in breadcrumb mixture.
Heat about 3 cm of oil in a wide shallow saucepan, or wok and fry the pheasant strips in small batches until golden and cooked through. Keep warm in a low oven while you cook remaining batches.
Mix the yogurt with some chutney in a small bowl. Serve the goujons with the yogurt.
