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Recipe provided by Field to Fork Food.
(Makes approx 20-25 nuggets)
You will need
7 pheasant breasts/12 partridge breasts
2 large bags Chilli Heatwave tortilla crisps
3 eggs
Flour
Method
Preheat oven to 180c
Cut your pheasant breasts into 3rds, if you use partridge then cut them in half.
In a blender, pour the tortilla crisps and pulse them into a crumb.
Fill three bowls, one with flour, one with egg, one with crumbs.
Coat the breasts in flour.
Dip them in beaten egg.
Coat in crumb.
Place on a baking tray and cook for 15 minutes.
Serve hot.
(Makes approx 20-25 nuggets)
You will need
7 pheasant breasts/12 partridge breasts
2 large bags Chilli Heatwave tortilla crisps
3 eggs
Flour
Method
Preheat oven to 180c
Cut your pheasant breasts into 3rds, if you use partridge then cut them in half.
In a blender, pour the tortilla crisps and pulse them into a crumb.
Fill three bowls, one with flour, one with egg, one with crumbs.
Coat the breasts in flour.
Dip them in beaten egg.
Coat in crumb.
Place on a baking tray and cook for 15 minutes.
Serve hot.
