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Golden pheasant goujons

Our street-food inspired creation is coated in breadcrumbs and deep-fried until succulent and crispy. Serve with chunky, golden chips and minted peas.

Time

1 hour 10 mins

Serves

2

Difficulty

Medium

Ingredients

• 200g Field & Flower pheasant breasts
• 50g plain flour
• 2 eggs
• 100g white breadcrumbs

For the chips:
• 2 x large red skinned potatoes
• 500ml vegetable oil

For the peas:
• 400g peas, frozen
• 1 tsp fresh mint, finely chopped
• 1 tsp fresh rosemary, finely chopped
• 15g butter

Instructions

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. Pat the pheasant breasts into the flour, making sure they're lightly dusted all over. Then, dip the floured breasts into the egg and finally, press them into the breadcrumbs. When the breasts are completely coated, leave to set in the fridge while you press the sides.

2. Cut the rounded sides of the potato away to make 2 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, and then drain off the chips and leave them to dry.

3. 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 the 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 them and set aside. You'll fry the chips again shortly to get that wonderful golden finish.

4. 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. 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 once over. Remove and place onto kitchen paper to drain off some of the oil, then leave them somewhere to keep warm.

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

8. Once everything is 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 dash of ketchup for dipping.

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