Fried Pheasant Recipe

15 minutes


  • 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


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