Recipe: Pheasant Goujons with Dijon & Parsley Mayo

Serves: 4 people

Preparation time: 15 mins

Cooking time: 10 mins

Ingredients

• 10 Pheasant Breasts
• 2 eggs
• 1 tbsp olive oil
• 1 tbsp milk
• 175g Panko Breadcrumbs
• 1 tbsp chopped parsley
• 2 springs of thyme leaves pulled off and chopped

Method

1. Line one or two large baking sheets with baking parchment.
2. Cut the pheasant fillets lengthways into thin strips.
3. In a bowl, beat the egg with 1 tbsp olive oil, 1 tbsp milk and seasoning. Add the pheasant strips and mix well.
4. Mix the Panko Breadcrumbs with the herbs and seasoning on a large plate or tray.
5. Roll the pheasant strips in the crumbs, coating them evenly, then place them on the parchment-covered baking sheet.
6. Heat oil for deep-frying to 190°C and fry the pheasant strips in batches, allowing 2-3 minutes or until they are crisp and golden.
7. Serve with Dijon and parsley Mayo Dip

Thank you to Taste of Game for supplying this recipe.