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By Mike Robinson for The Field
Friday, 28 January 2011
A perfect way to enjoy January pheasants that the whole family will love
I always have a quandary in January over what recipes to use. After all, we are broke, tired of celebrating, and want to avoid poultry at all costs. Parsimony is the key, I think - cheap food that does not look cheap (think of it as illusion). In previous years I have promulgated the idea of January parties, to dispel the gloom, but this year we are looking for homely, simple fare that satisfies the soul, but that is quick(ish) to make, and, above all, reasonable in cost.
So what is around that we can use? Game is obvious - massively abundant in January, and probably at its best. I am very aware that by now all you good shooting folk are sick to the eye teeth of eating your quarry, but today's twist on the humble pheasant is really, really good. It solves all the problems of dryness and guarantees the kids will eat it, too.
Serves 4
4 pheasant breasts, preferably ones that have not faced a storm of ack-ack
6 cloves garlic
Large bunch flat leaved parsley
Zest of 1 lemon
200g (7oz) butter, softened
4 tbsp flour
2 eggs
200ml (7fl oz) milk
200g (7oz) dried, even breadcrumbs
2 litres (31⁄2 pints) vegetable oil
This is the most yummy way I know to serve pheasant. The awesome, garlic-laden butter inside oozes out and the armour of breadcrumbs keeps the meat deliciously juicy.
Start by removing the little fillet from the breast, otherwise this will detach itself during cooking and break the armour of breadcrumbs, causing disaster. Next, make a pocket in the thick part of the breast with a small sharp knife.
Chop the garlic and parsley roughly then pop them in a food processor and whizz until they are really finely chopped. Add the lemon zest, then the softened butter. Whizz again. Lay a sheet of cling film on a work surface and spoon the mess on to it. Squidge it out, then roll the thing up into a tight sausage and tie the ends. Pop in the fridge until it sets. When set, cut slices off the sausage, and insert one into each pocket. Roll the breast in the flour, then in the egg/milk mixture (see recipe above), then finally in the crumbs. Be warned, this is the messiest process known to man.
Repeat the egg and crumb process, then heat the oil in a deep pan. When a breadcrumb fizzes upon entry, the oil is ready. Fry the kievs for seven minutes until golden. If they go brown the oil is too hot.
Drain them and let them rest for three minutes. Serve with green salad, game chips and mustard mayo.
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