This recipe from Field Ethos contributor and renowned wild game chef Rachel Carrie is sure to warm your kitchen as she gives Pheasant the down-home “Southern” treatment.
4 pheasant breasts
1 tsp paprika
1 tsp onion seeds
1 tsp chili powder
1 tsp celery salt
1 tsp garlic powder
1 tsp allspice
1 tsp oregano
1 tsp basil
1 tbsp marjoram
50g plain flour
1 egg, beaten
200ml sunflower oil
Warm a deep pan on the hob containing all of the sunflower oil. Heat until there is a gentle boil of small bubbles.
In a food processor, blitz together all of the remaining ingredients apart from the pheasant, flour and egg. Tip in to a large bowl, this will be your crumb.
Cut each pheasant breast in half. Coat in flour, followed by the egg, followed by the crumb. Repeat for all pieces of pheasant.
Time to fry, add a few pieces of pheasant to the oil and fry until golden brown, once cooked set to one side on a clean tea towel or a sheet or two of kitchen roll and repeat for all of the pheasant.
Frying should take around 4 minutes. The trick is to not add too many pieces of pheasant at a time as the temperature of the oil will drop.
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