This recipe is a great way of getting children to eat game. It looks like naughty chicken nibblets nonsense, but actually tastes of all that is good in the world. I’m not going to be precise with the ingredients because this really is something you can work out by eye.
- Garlic butter (see recipe below)
- Pheasant breasts
- 1 or 2 egg yokes, whisked
- Rapeseed oil
Fillet your pheasant (I did this with one that had taken a big hit in
the legs, so they were not going to be any good, and I did not feel too
bad about wasting the carcass).
Once you have your fillets, slice a pocket into the larger part of the
breast, and stuff with some homemade garlic and herb butter.
Dip your stuffed pheasant breast into whisked egg yoke, and then
roll in breadcrumbs (these are easily made using stale bread, blitzed in a food processor). Place on a baking tray.
When you have prepared all the breasts you need, drizzle a small amount of
rapeseed oil on top of each and place in an oven at 180c or 356F. Cook
until they turn golden brown, which should take around 30 minutes
Garlic and herb butter
- 1 bulb of garlic
- 1 pack of salted English butter
- Sprigs of thyme, rosemary and basil
To make garlic and herb butter, peel one whole bulb of garlic and take a few good sized sprigs of thyme, basil and rosemary. Add all of that to a food processor with 1 pat of butter and blitz until a smooth paste.
Reform into a pack of butter and chill. This will keep for about 1 month in the fridge. Use for whatever you need (it’s very handy to quickly stuff mushrooms).