Fried pheasant

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The Jugged Hare gastropub celebrates the wonderful taste of pheasant meat with this delicious fried pheasant recipe. A fantastic way to try cooking game at home, and a much more adventurous take on traditional fried chicken. The pheasant needs to be jointed into the individual thighs, drumsticks and breasts, but you can ask a butcher to do this for you if unsure.

First published in 2015





Place the pheasant thighs, drumsticks and breasts into a deep dish and cover with the milk. Cover and leave to soak for an hour in the fridge
When ready to cook, mix all the flours and spices together on a large plate or shallow dish
Preheat a deep-fryer to 165°C
Drain the milk from the pheasant joints, then taking one piece at a time, roll the milky pieces in the spiced flour until fully covered in the mixture. Repeat for all the pheasant pieces
Gently place each coated piece into the deep fryer and cook for about 8–12 minutes, until golden and crisp, then drain any excess oil on kitchen paper
Season with salt and pepper to serve
First published in 2015

The Jugged Hare is London’s leading game restaurant.

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