November is the start of pheasant season and, to mark the occasion, Monday 16th – Sunday 22nd November will become the UK’s first National Pheasant Week.
Offering the perfect opportunity for Britain’s best restaurateurs, chefs, home cooks and farmers to come together, London gastropub The Jugged Hare – part of ETM Group – will champion one of Britain’s most under-rated game birds by encouraging interested parties to exchange their best pheasant cooking tips, menus, recipes and events.
To start this process, The Jugged Hare’s recipe for Fried Pheasant is below.
Restaurants from across the country can use the dedicated Pheasant Week website to promote any pheasant-related dishes, special promotions or one-off events. Chefs and home cooks can send in recipes, cooking tips and pheasant dish photography, whilst landowners, game keepers or shooting schools wanting to get involved are encouraged to host clay pigeon/pheasant shooting activities throughout the week and post details to the website.
Fried Pheasant
Ingredients
- 1 Pheasant, jointed. Thigh, drumstick, breast cut in half, on the bone. 500g plain flour
- 200g corn flour
- 1 tablespoon juniper berries, crushed 1 tablespoon ground coriander
- 1 tablespoon smoked paprika 1 tablespoon mustard powder 1 tablespoon ground caraway 1 teaspoon onion seeds 500ml milk
- Salt and pepper
Method
- Soak pheasant joints in the milk for an hour Mix all the spices and flours together.
- Pre heat fryer to 165’c
- Remove pheasant pieces from the milk, drain off excess milk. Roll joints in spiced flour mix.
- Place gently into the fryer, and cook until golden and cooked. Approximately 8-‐12 minutes, depending on the size of joints.
- Remove and place on some kitchen paper. Season with salt and pepper
- Serve with some fresh coleslaw.
The Jugged Hare, 49 Chiswell Street, London EC1Y 4SA
For more information about The Jugged Hare click here
For more information about The ETM Group click here
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