Crispy fried pheasant with chilli
This dish is great for elevenses and is very simple. Here we use pheasant, but it works with any gamebird breast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
Cooking tools:
- Blender
- Kitchen scale
- Nonstick skillet
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Fork
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Paper towel
- Plate
- Serving platter
- Airtight container
Ingredients
- Pheasant breasts (2 each) cut into ½ cm strips
- 100g Japanese breadcrumbs (panko)
- Flour for dusting
- 1 egg, beaten
- 150ml buttermilk or regular milk
- 1 lemon cut into wedges
- 1tbsp Kikkoman soy sauce
- 1 tbsp Mirin sweet rice wine
- 5 red chillies, stalks removed, roughly chopped
- 10 shallots, peeled and cut into small dice
- 10 garlic, peeled
- 1 small piece of ginger, peeled and roughly chopped
- 2 tbsp white vinegar
- 2 tbsp sugar
- 1 tbsp tomato paste
- Fresh black pepper
- Pinch sea salt
- Olive oil
- Mayonnaise
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