- 1 pheasant, jointed
- 500 ml milk
- 1 tbsp smoked paprika
- 1 tbsp mustard powder
- 1 tbsp onion seeds
- 1 tbsp juniper berries, crushed
- 1 tbsp ground caraway
- 1 tbsp ground coriander
- 500 g plain flour
- 200 g corn flour
Soak the pheasant joints in the milk for an hour.
Mix all the spices and flours together.
Pre-heat the fryer to 165°C.
Remove pheasant pieces from the milk, and drain off excess milk.
Roll the joints in the spiced flour mix.
Place each joint gently into the fryer, and cook until golden and cooked through. This will take approximately 8-12 minutes, depending on the size of the joints.
Remove and place on some kitchen paper. Season well with salt and pepper.
Serve up with a side of fresh coleslaw, and enjoy.