Preparation time: 30 minutes Cooking time: 20 minutes in total Serves: 4 persons Ingredients 2 medium pheasant breasts, skinned 2 medium eggs, lightly beaten 3 tbsp condensed milk 2 tbsp cold water Ground black pepper Pinch dried chilli powder ½ tsp ground cumin 4 tbsp cornflour Fine ground cornmeal or polenta For Dipping Sauce 350mls shop bought mayonnaise 2 tsp fresh chilli roughly chopped 3 tsp Dijon mustard Juice and zest 1 large lime 2 large spring onions roughly chopped 4 tsp chopped gherkins 3 tbsp chopped tarragon 100g finely chopped roasted red pepper (jarred are fine) 4 tbsp roughly chopped parsley 4 tsp sugar Salt and pepper to taste Method • Fill a medium frying pan with 2cm of rapeseed oil, then heat to roughly 175°C. • Cut the pheasant into 2cm cubes, removing any sinew from the fillet and inner breast. • Next mix the condensed milk with the water and eggs, then season well with the chilli powder, cumin and black pepper, then really mix well. • Dust the meat with the cornflour, then place into the egg mixture, coat well. • Then drop the small nuggets into the polenta and really coat well. • Whilst the oil is heating, mix all the ingredients together for the dipping sauce, just place them all in a bowl and mix together. • Fry the pheasant in small batches until golden brown, probably 3-4 minutes. • Drain well, then sprinkle with a little salt • Serve hot with the dipping sauce separately.
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