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Serves 4
6 pheasant breasts
400g dried breadcrumbs
2tbs cumin seeds
2tbs fennel seeds
1tbs korma powder
4 eggs, beaten
100g flour
2 litres rapeseed oil
quince mayonaise
2tbs quince paste
200ml mayonnaise
1 clove garlic, crushed
juice and zest ½ lemon
½tsp smoked paprika
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- Slice each pheasant breast into four pieces. Mix the spices with the breadcrumbs. Dust the pheasant with the flour and shake off any excess, then dip first into the beaten egg, then into the spiced breadcrumbs, again shaking off any excess.
- If you have a deep fat fryer, fry the goujons at 180˚C for 21/2 -3 minutes until cooked through. Otherwise heat the oil in a large pan until a piece of bread starts to brown lightly in 30 seconds, then cook as above.
- Drain from the oil and season well with salt and pepper.
- Put all the quince mayo ingredients into a food processor and blend until well incorporated.
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