Pheasannt Schnitzel.

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
½ Red onion
¼ 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