Pheasant Kiev

[21dangermouse 86]

This is a great way of introducing game to kids and non- game eaters. Often with pheasant, when you ask some one if they have eaten it? Its a flat no or yes and it was dry. So this recipe should avoid that.

 

 

 

What we have here is two pheasant breast, two garlic butter in cabbage leave parcels ( cabbage leaves steamed to wilt it). The idea of the cabbage is to retain the garlic butter throughout the cooking.

 

 

Next the breasts are opened up and flatten with a rolling pin, garlic parcels put in and rolled back up.

 

 

 

Flour,egg wash and then coat in breadcrumbs ( panko breadcrumbs give the best finish)

 

 

 

 

Deep fry to light golden colour and finish of in the oven.

 

 

Like a said at the start of the post this is a great recipe to get people on the joys of game

 

 

Atb dangermouse

[jasher 55]

Looks good, I'll def give that a go.

 

How much Garlic and butter do you put in..and

What temp how long in the oven once you've browned the breadcrumbs?

 

Cheers

[TOMO 26,926]

Looks good that mate,,,I have done similar,, but instead of using traditional garlic butter,,, I have used feta cheese,, the stuff you get in little clear plastic containers ,,clubbed up in oil and herbs,,, take a some cubes out,, mash it up and put it in the breast,,, I tend to make a little slit at the fat end,, and push it in

[dytkos 17,837]

Knew you'd be on this one TOMO

 

Nice one DM

 

Cheers, D.

[21dangermouse 86]

Jasher it doesn't take that long to cook once you have browned in the fryer ( 190c) just stick in a pre heated oven 200c for 10 minutes should do the job.

 

Cheers for that Tomo

 

Might put up a few more recipes if anyone is interested cured pigeon breast, and got a cracker for Venison fillet.

 

Atb Dangermouse

[TOMO 26,926]

Yep get them up,, always like to look at food,,,lol

[noddy10 411]

Looks lovely them going to have a bash at them

[BIG G wheton machine 1,594]

look the ticket danger mouse

[talt 878]

My mrs. made something similar to that once, but she left them in the oven to long and they were a bit burnt, so we decided to call it pheasant chernobyl

[Frann 882]

Cheers for this idea. Love pheasant ( I was glad to discover the bird is all over the shop here when I moved here) so will deffo try this.

[moxy 617]

That looks a winner. My kids will eat pheasant but that will sure jazz it up a little.

 

[Frann 882]

I just cooked my 4 bird roast now. Its very dry

[foxtails 272]

very good my misses says shes gonna do ecactly that ! so thankyou, looks very appertising

[Born Hunter 17,820]

They look spot on! I did pheasant breast stuffed with cheese and wrapped in bacon the other night. 20 mins at 180, fecking beautiful! Ate the second cold after, couldn't just leave it on the side. LOL

[HerneTheHunter 50]

Might put up a few more recipes if anyone is interested cured pigeon breast, and got a cracker for Venison fillet.

Atb Dangermouse

I'd certainly be interested in the cured pigeon breast and venison fillet "cracker".

 

We normally keep venison simple; bearded and roasted blue and carved across the grain, very finely: delicious!

 

 

But... You can have too much of a good thing so something new would be welcome. I've got recipes for venison bresaola, if you like cured meat and venison Tajine, if you are bored of stew but want something warming but exotic!