BushTukka: Popcorn Pheasant
In the second part of our BushTukka Spring pheasant recipes we have created some tasty treats with our game bird. Our popcorn pheasant is easy for dipping, snacking and sharing with the family... if you want to that is.
Ingredients:
- 4 pheasant breasts
- 8 tbsp Sausage Mix of your flavouring. We used Sundried Tomato & Basil Sausage mix
- 4 tbsp finely grated parmesan cheese
- 2 eggs
- 1 cup of flour
Method:
To start, slice the pheasant into cubes. The size is a matter of preference yet as a guide, try to cut into approximately 3cm x 3cm x 3cm. To make your crispy coating add the parmesan and sausage mix into a small bowl and stir together. Beat the eggs into a second bowl and lastly put the flour into a third bowl.
Take the cubes of pheasant and roll in the flour, ensuring they are coated all over. Now take one cube at a time and dunk in the beaten egg, then transfer it into the seasoning mix, rolling around until the pheasant has a good covering of seasoning. Once all the cubes are coated they are ready to fry.
Warm a large pan with a generous helping of oil and add in the cubes. Cook until the coating is golden brown all over and the meat is cooked all the way through, which should take approximately 10mins. If you prefer a healthier option the cubes can be popped in the oven at 180º for about 20 minutes. By using just a light coating of oil will help crisp up the coating.
*Please ensure all food is cooked thoroughly before serving. If you need any further advice from the BushWear pro (home cook) chefs, then do not hesitate to call us on 0845 226 0469.
