Ingredients

  • 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

Method

  1. 1

    Soak the pheasant joints in the milk for an hour.

  2. 2

    Mix all the spices and flours together.

  3. 3

     Pre-heat the fryer to 165°C.

  4. 4

    Remove pheasant pieces from the milk, and drain off excess milk.

  5. 5

    Roll the joints in the spiced flour mix.

     

  6. 6

    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.

  7. 7

     Remove and place on some kitchen paper. Season well with salt and pepper.

  8. 8

    Serve up with a side of fresh coleslaw, and enjoy. 

Nutritional Details

Each serving provides
  • Energy 4350kj 1039kcal 52%
  • Fat 36.6g 52%
  • Saturates 7.1g 36%
  • Sugars 7.1g 8%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1055kj/252kcal

Each serving provides

137.7g carbohydrate 4.5g fibre 37.3g protein

 
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