Pheasant Pakoras

You’ve never tried pheasant like this. Our street food-inspired creation is 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: 10 mins | Cook Time: 15 mins | Serves: 4

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INGREDIENTS

• 700g boneless pheasant,

• cut into bite-sized pieces

• 2 x tbsp cornflour

• 50g rice flour

• 40g gram flour, sieved

• 3 x dried chillies, crushed or

• 3 x green chillies, finely chopped

• ½ x tsp chilli powder

• ½ x tsp curry powder

• ½ x tsp ground coriander

• ½ x tsp cumin

• 2 x small onions, chopped

• small bunch of coriander, finely chopped

• vegetable oil, for deep-frying

• sweet chilli sauce or green chutney, to serve

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METHOD

1. To begin

Place the pheasant in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.

2. Gradually

Add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).

3. Then

Fill a deep pan no more than a third full with vegetable oil and heat to 180C.

4. Squeeze

A small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 6-8 mins, turning regularly, until cooked through and browned all over.

5. Finally

Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches.

6. Serve

Hot with a sweet chilli sauce or green chutney.