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Gluten Free
A delicious and interesting way to eat Pheasant.
Servings 4
Calories 1976 kcal
Prep Time30 mins
Cook Time20 mins
Total Time50 mins

Ingredients
 

  • 2 medium pheasant breasts, skinned
  • 2 medium free-range eggs, lightly beaten
  • 3 tbsp Carnation Condensed Milk
  • 2 tbsp cold water
  • freshly milled black pepper
  • pinch dried chilli powder
  • ½ tsp ground cumin
  • 4 tbsp cornflour, fine ground cornmeal or polenta (ensure it is gluten free corn flour)

For Dipping Sauce

  • 350 shop bought mayonnaise
  • 2 tsp fresh chilli roughly chopped
  • 3 tsp Dijon mustard
  • juice and zest 1 large lime
  • 2 large spring onions, roughly chopped
  • 4 tsp gherkins, chopped
  • 3 tbsp tarragon, chopped
  • 100 g roasted red pepper (jarred are fine), finely chopped
  • 4 tbsp parsley, roughly chopped
  • 4 tsp sugar
  • salt and freshly ground black pepper

Instructions
 

  • Fill a medium frying pan with 2cm of rapeseed oil, then heat to roughly 175C.
  • Cut the pheasant into 2cm cubes, removing any sinew from the fillet and inner breast.
  • Next, mix the condensed milk with the water and eggs, then season well with the chilli powder, cumin and black pepper, then really mix well.
  • Dust the meat with the cornflour, then place into the egg mixture, coat well.
  • Then drop the small nuggets into the polenta and really coat well.
  • Whilst the oil is heating, mix all the ingredients for the dipping sauce, place them all in a bowl and mix.
  • Fry the pheasant in small batches until golden brown, probably 3 to 4 minutes.
  • Drain well, then sprinkle with a little salt
  • Serve hot with the dipping sauce separately.
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Nutrition Facts
Pop Corn Pheasant with Spicy Dipping Sauce
Amount per Serving
Calories
1976
% Daily Value*
Fat
 
132
g
203
%
Saturated Fat
 
29
g
181
%
Trans Fat
 
1
g
Cholesterol
 
603
mg
201
%
Sodium
 
1333
mg
58
%
Potassium
 
1959
mg
56
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Protein
 
162
g
324
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Game
Cuisine Autumn, British
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