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Golden Pheasant Goujon

  • May 7
  • 2 min read

You’ve never tried pheasant like this: coated in breadcrumbs and deep fried until succulent and crispy, then served with fat, golden chips and minty peas. It only takes an hour from start to finish, so double the quantities and serve the next time you have friends round.


Prep: 45 mins | Cook Time: 25 mins | Serves: 2


Golden Pheasant Golden Pheasant Goujon

INGREDIENTS

  • 2x large pheasant breasts

  • 2x large red-skinned potatoes

  • 400g frozen peas

  • 1 tsp fresh mint, finely chopped

  • 1 tsp parsley, finely chopped

  • 15g butter

  • 2x eggs

  • 100g white breadcrumbs

  • 50g flour

  • 500ml vegetable oil for frying

METHOD


1. To begin coating your pheasant, arrange 3 shallow bowls or plates in

a line. Put the plain flour in the first, whisk the eggs in the second and place the breadcrumbs in the third.


2. Pat the pheasant breasts into the flour, making sure that they’re lightly dusted all over.


3. Dip the floured breasts into the egg, then press them into the breadcrumbs. When the breasts are completely coated, leave to set in the fridge while you prepare the sides.


4. Cut the rounded sides of the potatoes away to make two rectangular chunks. This makes it easier to slice them into chips.


5. Cut each potato into 6 large chips. Place the chips in a pan of cold water, bring to the boil, then drain off the chips and leave them to dry.


6. If you have an electric fryer set it to 130 degrees. If you’re using a frying pan, set on a low to medium heat and pour in some of the oil – the pan should never be more than a third full. To see if it’s the right temperature, drop the end of a chip into the oil. It should rise to the

surface without too many bubbles.


7. Blanch the chips for 6 minutes, just enough to cook them through, then remove and set aside. You’ll fry the chips again shortly to get that wonderful golden finish.


8. For the peas, you needn’t boil them first. Just heat them through for 2-3 minutes with the butter, chopped mint and parsley.


9. Now, cook the pheasant. Set your electric fryer to 170 degrees, or if using a frying pan turn the heat to medium high. Again, fill the pan with enough oil to fry. Carefully lower the pheasant breasts into the oil and cook for 6-7 minutes, turning the breasts over once. Remove to kitchen paper to drain off some of the oil, then leave them somewhere to keep warm.


10. Finish the chips. Carefully lower the chips into the oil; they should start to turn golden straight away. After 2-3 minutes, remove and place on kitchen paper.


11. Gently warm the peas through, stirring all the time.


12. Once everything’s ready, arrange the pheasant breasts on the plate, stack the chips, and spoon the peas on the side. Season everything with a good grind of sea salt and serve with a dish of ketchup for dipping.

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