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    Pheasannt Schnitzel.

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    Pheasannt Schnitzel.

    Post  Admin on Wed Aug 31, 2016 10:56 am

    Ingredients.

    For the Schnitzel
    Flour
    1 Egg
    Breadcrumbs
    A good pinch of Nutmeg
    A handful of Sunflower seeds
    4 Pheasant breasts
    Salt and Pepper

    For the Coleslaw
    Red onion
    Red cabbage
    1 Carrot sliced using a peeler
    1 Parsnip sliced using peeler
    Mayonnaise a good squeeze
    A good squeeze of Lemon juice
    2 tbsp Maple syrup

    Rocket

    Method.

    For the coleslaw thinly slice the red onion and red cabbage. Using a potato peel the carrot and parsnip into thin strips. Mix into a bowl and add mayonnaise, maple syrup and lemon juice. Add some mixed seeds for an extra crunch

    For the schnitzel begin by wrapping loosely individual pheasant breasts in cling film and beating with a rolling pin until they are equally flattened to under 1cm thick. Prepare three bowls, the first with flour and a sprinkling of black pepper, salt and nutmeg, the second with a beaten egg and the last with breadcrumbs and sunflower seed mixture. Dip the flattened pheasant breast into each one in that order and add to a hot frying pan with plenty of cooking oil. Fry the breasts for 3 minutes on each side, then allow to rest for 5 minutes.

    Serve with rocket and season to your preference

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