A delicious and interesting way to eat Pheasant.
Ingredients
- 2 medium pheasant breasts, skinned
- 2 medium eggs, lightly beaten
- 3 tbsp condensed milk
- 2 tbsp cold water
- ground black pepper
- pinch dried chilli powder
- ½ tsp ground cumin
- 4 tbsp cornflour, fine ground cornmeal or polenta (ensure it is gluten free corn flour)
- For Dipping Sauce
- 350mls shop bought mayonnaise
- 2 tsp fresh chilli roughly chopped
- 3 tsp Dijon mustard
- juice and zest 1 large lime
- 2 large spring onions roughly chopped
- 4 tsp chopped gherkins
- 3 tbsp chopped tarragon
- 100g finely chopped roasted red pepper (jarred are fine)
- 4 tbsp roughly chopped parsley
- 4 tsp sugar
- salt and pepper to taste
Method
- Fill a medium frying pan with 2cm of rapeseed oil, then heat to roughly 175°C.
- Cut the pheasant into 2cm cubes, removing any sinew from the fillet and inner breast.
- Next mix the condensed milk with the water and eggs, then season well with the chilli powder, cumin and black pepper, then really mix well.
- Dust the meat with the cornflour, then place into the egg mixture, coat well.
- Then drop the small nuggets into the polenta and really coat well.
- Whilst the oil is heating, mix all the ingredients together for the dipping sauce, just place them all in a bowl and mix together.
- Fry the pheasant in small batches until golden brown, probably 3-4 minutes.
- Drain well, then sprinkle with a little salt
- Serve hot with the dipping sauce separately.
Phil's Tips
Remember to use gluten-free mayonnaise to make this completely Coeliac friendly.
![Seriously Good!Gluten-Free Cooking [2nd Ed.]](/images/books/book-GFC2-200.png)
