Golden Pheasant Goujon

1. Batter the pheasant

To begin coating your pheasant, arrange 3 shallow bowls or plates in a line. Put the plain flour in the first, whisk the eggs in the second and place the breadcrumbs in the third.

Pat the pheasant breasts into the flour, making sure that they’re lightly dusted all over. Next, dip the floured breasts into the egg, then press them into the breadcrumbs. When the breasts are completely coated, leave to set in the fridge while you prepare the sides.

Tip 1: Use panko breadcrumbs if you can find them to elevate the dish to the next level.

Tip 2: Use one hand for the wet ingredients and one hand for the dry ingredients (and never cross-contaminate them).  This will keep mess levels to a minimum.

2. Chip and par boil the potatoes

Cut each potato into 6 large chips (of desired thickness). Place the chips in a pan of cold water, bring to the boil, and then drain off the chips and leave them to dry.

Tip:  Cut one edge of the potato so it is flat.  This will help keep the potato from rolling around and making turning it into chips slightly easier and safer.

3. Fry the chips

If you have an electric fryer set it to 130°C. If you’re using a frying pan, set on a low to medium heat and pour in some of the oil – the pan should never be more than 1/3 full. To see if it’s the right temperature, drop the end of a chip into the oil – it should rise to the surface without too many bubbles.

Blanch the chips for 6 minutes, just enough to cook them through, then remove and set aside. You’ll fry the chips again shortly to get that wonderful golden finish.

4. Prep the peas

For the peas, you needn’t boil them first. Just heat them through for 2-3 minutes with the butter, chopped mint and rosemary.

5. Cook the pheasant

Now, cook the pheasant. Set your electric fryer to 170°C, or if using a frying pan turn the heat to medium high. Again, fill the pan with enough oil to fry. Carefully lower the pheasant breasts into the oil and cook for 6-7 minutes, turning the breasts over once halfway through. Remove to kitchen paper to drain off some of the oil, then leave them somewhere to keep warm.

6. Finish the chips

Carefully lower the chips into the oil; they should start to turn golden straight away. After 2-3 minutes, remove and place on kitchen paper to drain.

7. Warm the peas

Gently warm the peas through, stirring all the time, then crush roughly with a potato masher.

8. Plate up

Once everything’s ready, arrange the pheasant breasts on the plate, stack the chips, and spoon the peas on the side. Season everything with a good grind of sea salt, and serve with a dish of ketchup for dipping.