Game recipe of the month

Pheas­ant nuggets and smoked chipo­tle may­on­naise

Shooting Gazette - - Shoot briefing - Serves four peo­ple

In­gre­di­ents • 8 bone­less pheas­ant

leg thighs

• Flour, eggs and bread­crumbs • 100g may­on­naise

• 10g smoked chipo­tle

chilli paste

• cor­nish sea salt

• Milled black pep­per Method cut the pheas­ant leg thighs into four. Sea­son the flour and pass the thighs through the flour to dust them. break the eggs and whisk to­gether, pass the thighs through the egg mix un­til cov­ered. Lastly, pass the thighs through the bread­crumbs un­til cov­ered. Deep fry in hot oil un­til golden and place onto some kitchen pa­per. Mix the chipo­tle paste with the may­on­naise and place into bowls. Serve the pheas­ant nuggets with chipo­tle may­on­naise

Lee May­cock

is the de­vel­op­ment chef for game to eat (ga­me­

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.