Fried pheasant
Item 1 of 1
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
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Ingredients
Metric
Imperial
- 1 pheasant, jointed (ask the butcher to do this for you if unsure)
- 500ml of milk
- 500g of plain flour
- 200g of cornflour
- 1 tbsp of juniper berries, crushed
- 1 tbsp of ground coriander
- 1 tbsp of smoked paprika
- 1 tbsp of mustard powder
- 1 tbsp of caraway seeds, ground
- 1 tsp onion seeds
- salt
- pepper
- vegetable oil, for frying
SAVE RECIPE
Method
1
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
2
When ready to cook, mix all the flours and spices together on a large plate or shallow dish
3
Preheat a deep-fryer to 165°C
4
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
5
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
6
Season with salt and pepper to serve
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