Ingredients
1 whole breast of pheasant
1lb of plain flour
6 medium whisked eggs yolks
8oz approx of breadcrumbs
Salt and pepper
1 tablespoon of chopped basil
1 pint of vegetable oil
Glaze ingredients
6oz of blackberries
3oz of brown sugar
¼ pint of red wine
A zest of lemon and orange
¼ teaspoon of cinnamon
2oz of butter
Method
Pre-heat vegetable oil in a saucepan until hot.
To quickly skin the pheasant, place the bird on its back and using your feet step on each wing. Grab both legs and pull towards your chest. This should release the breast from the rest of the bird.
Remove the breast meat and cut into thick slices.
Place the flour into a bowl.
In a separate bowl crack and whisk egg yolks.
Using another bowl add the breadcrumbs and basil and mix thoroughly.
Pass the strips of meat through the flour remembering to shake off any surplus.
Individually coat each strip with the egg yolk and roll in the breadcrumbs and basil mix. Again shake off any surplus breadcrumbs.
Carefully place each goujon into the hot saucepan of oil and cook until golden brown.
Serve hot as a starter with the blackberry glaze dip.
Glaze
In a saucepan place all the ingredients and vigorously boil until smooth and reduced by half.
Pass the glaze through a sieve and serve as a hot dip in a ramekin dish.
1 whole breast of pheasant
1lb of plain flour
6 medium whisked eggs yolks
8oz approx of breadcrumbs
Salt and pepper
1 tablespoon of chopped basil
1 pint of vegetable oil
Glaze ingredients
6oz of blackberries
3oz of brown sugar
¼ pint of red wine
A zest of lemon and orange
¼ teaspoon of cinnamon
2oz of butter
Method
Pre-heat vegetable oil in a saucepan until hot.
To quickly skin the pheasant, place the bird on its back and using your feet step on each wing. Grab both legs and pull towards your chest. This should release the breast from the rest of the bird.
Remove the breast meat and cut into thick slices.
Place the flour into a bowl.
In a separate bowl crack and whisk egg yolks.
Using another bowl add the breadcrumbs and basil and mix thoroughly.
Pass the strips of meat through the flour remembering to shake off any surplus.
Individually coat each strip with the egg yolk and roll in the breadcrumbs and basil mix. Again shake off any surplus breadcrumbs.
Carefully place each goujon into the hot saucepan of oil and cook until golden brown.
Serve hot as a starter with the blackberry glaze dip.
Glaze
In a saucepan place all the ingredients and vigorously boil until smooth and reduced by half.
Pass the glaze through a sieve and serve as a hot dip in a ramekin dish.