Golden Pheasant Goujon

Our street food-inspired creation is coated in breadcrumbs and deep fried until succulent and crispy.

Serves
2

Prep Time
45 mins

Cook Time
25 mins

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.

Ingredients

Serving 2
  For the pheasant
2x Large pheasant breasts
50g Flour
2x Eggs
100g White breadcrumbs
  For the chips
2x Large red-skinned potatoes
500ml Vegetable oil
  For the peas
400g Peas, frozen
1tsp Fresh mint, finely chopped
1sp Rosemary, finely chopped
15g Butter

Equipment

Deep frying pan
Saucepan
3 shallow bowls
Large knife
Chopping board
Kitchen paper

1. Batter the pheasant

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.

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

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.

2. Chip and par boil the potatoes

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

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.

3. Fry the chips

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 1/3rd 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.

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.

4. Prep the peas

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

5. Cook the pheasant

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.

6. 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.

7. Warm the peas

Gently warm the peas through, stirring all the time, then crush roughly with a potato masher.

8. Plate up

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.

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes