Forget chicket nuggets – try these pheasant goujons

Golden Pheasant Goujon (serves two)

Ingredients Instructions
  • For the pheasant - 2x large pheasant breasts
  • 50g flour
  • 2x eggs
  • 100g white breadcrumbs
  • For the chips - 2x large red-skinned potatoes
  • 500ml vegetable oil
  • For the peas - 400g peas, frozen
  • 1tsp fresh mint, finely chopped
  • 1sp rosemary, finely chopped
  • 15g butter
  • To begin coating your pheasant, arrange 3 shallow bowls or plates in a line. Put the plain flour in the first, whisk the eggs in the second and place the breadcrumbs in the third. Pat the pheasant breasts into the flour, making sure that they’re lightly dusted all over.
  • Dip the floured breasts into the egg, then press them into the breadcrumbs. When the breasts are completely coated, leave to set in the fridge while you prepare the sides.
  • Cut the rounded sides of the potatoes away to make two rectangular chunks. This makes it easier to slice them into chips. Cut each potato into 6 large chips. Place the chips in a pan of cold water, bring to the boil, then drain off the chips and leave them to dry. If you have an electric fryer set it to 130 degrees. If you’re using a frying pan, set on a low to medium heat and pour in some of the oil – the pan should never be more than 1/3rd full. To see if it’s the right temperature, drop the end of a chip into the oil. It should rise to the surface without too many bubbles. Blanch the chips for 6 minutes, just enough to cook them through, then remove and set aside. You’ll fry the chips again shortly to get that wonderful golden finish.
  • For the peas, you needn’t boil them first. Just heat them through for 2-3 minutes with the butter, chopped mint and rosemary.
  • Now, cook the pheasant. Set your electric fryer to 170 degrees, or if using a frying pan turn the heat to medium high. Again, fill the pan with enough oil to fry. Carefully lower the pheasant breasts into the oil and cook for 6-7 minutes, turning the breasts over once. Remove to kitchen paper to drain off some of the oil, then leave them somewhere to keep warm.
  • Carefully lower the chips into the oil they should start to turn golden straight away. After 2-3 minutes, remove and place on kitchen paper.
  • Gently warm the peas through, stirring all the time, then crush roughly with a potato masher.
  • Once everything’s ready, arrange the pheasant breasts on the plate, stack the chips, and spoon the peas on the side. Season everything with a good grind of sea salt and serve with a dish of ketchup for dipping.