Crispy fried pheasant with chilli | Fieldsports Journal

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