Pheasant escalope holstein
Taste the delicious Pheasant Escalope Holstein by Mark Hix—perfect for pairing with salads or pasta. A must-try recipe from Fieldsports Journal!
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Ingredients
- 4 skinless pheasant breasts
- Salt
- freshly ground black pepper
- 2-3 tbsp flour
- 1 large egg, beaten
- 30-40g fresh white breadcrumbs
- Vegetable or corn oil for frying
- A good knob of butter
- 2 medium free-range eggs
- 4 anchovies, halved lengthways
- ½ tbsp chopped parsley
- 2-3 pickled walnuts, quartered
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