Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pheasant Kiev.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pheasant Kiev.

    Post  Admin on Fri Dec 19, 2014 9:52 pm

    Serves: 4

    Preparation Time: 30 minutes

    Cooking Time: 30 minutes


    4 Pheasant breasts

    100g Panko (or white) breadcrumbs

    50g plain flour

    2 eggs

    Salt & Pepper

    250g Garlic & Herb Butter

    6 Parsnips

    Olive oil and butter

    2 table spoons of honey


    Heat your oven to 180C.

    Remove the mini fillet attached to each breast, and set aside

    Slicing lengthways cut 2/3 of the way through each breast, and open out

    Press the garlic and herb butter over half the breast, and fold over sealing the join with the mini fillet

    Season each breast with salt and pepper, then dip into the flour to give a complete even coating

    Then dip the breasts into the eggs and coat

    Remove from the egg and then dip into the breadcrumbs taking care to coat completely, then place the four pheasant kiev's into the fridge to firm up the butter

    Cut the parsnips on a board lengthways into 6

    Place the parsnips onto a baking tray, drizzle with olive oil and roast for approx 20 mins until crispy

    Meanwhile, pan fry the pheasant breasts in olive oil and butter, turning occasionally until each side is golden, then place in the oven for 5 minutes

    Remove the kievs from the oven and let rest for 2 minutes, then remove the crispy parsnips from the oven and oven and drizzle with honey

    Serve and enjoy with some salad leaves

      Current date/time is Sun Jul 22, 2018 1:52 pm