Fried pheasant

by The Jugged Hare
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6
15 minutes

Ingredients

  • 1 pheasant, jointed (ask the butcher to do this for you if unsure)
  • 500ml of milk
  • 500g of plain flour
  • 200g of cornflour
  • 1 tbsp of juniper berries, crushed
  • 1 tbsp of ground coriander
  • 1 tbsp of smoked paprika
  • 1 tbsp of mustard powder
  • 1 tbsp of caraway seeds, ground
  • 1 tsp onion seeds
  • salt
  • pepper
  • vegetable oil, for frying

Method

1
Place the pheasant thighs, drumsticks and breasts into a deep dish and cover with the milk. Cover and leave to soak for an hour in the fridge
2
When ready to cook, mix all the flours and spices together on a large plate or shallow dish
3
Preheat a deep-fryer to 165°C
4
Drain the milk from the pheasant joints, then taking one piece at a time, roll the milky pieces in the spiced flour until fully covered in the mixture. Repeat for all the pheasant pieces
5
Gently place each coated piece into the deep fryer and cook for about 8–12 minutes, until golden and crisp, then drain any excess oil on kitchen paper
6
Season with salt and pepper to serve