Salt’n’Vinegar Pheasant Goujons

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This is a lovely simple, lazy snack to go with a glass of fizz at the start of an evening, or just pig out on watching a movie. I've served them with wild garlic pesto cream cheese but you can use any sauce. Sriracha is a good alternative or even ketchup.

Why, you may well ask, is Pheasant a spring recipe when the season ends at the end of January? Well, if you like me are keen on wild meat you may of been buying pheasant cheaply or doing a spot of beating with the result that one’s freezer is full to the brim with it.

Now, while versatile like chicken, pheasant doesn’t have quite the flavour and it’s quite a dry meat so you have to cheer it up a little bit.

This recipe popped into my head one evening when I was going to watch a movie and I had a bag of salt and vinegar crisps going spare.

Here’s a some leaves you could put in the soup;

Dock, Dandelion, Primrose, Clover, burdock, wild garlic, nettles, jack by the hedge, sea beet, sea purslane, speedwell, dead nettle (there’s loads, basically any edible leafy green that’s about in that season).

Quick Recipe Stats

Serves : 2-4
Prep :10 mins
Cook : 15-20 minutes
Refrigerate 1 hour

Recipe Ingredients

  • 2-3 Decent sized pheasant breasts (depending on how hungry you are)
  • Two large bags of salt & vinegar crisp
  • Two Eggs
  • (Optional) Some wild garlic pesto and some good quality cream cheese
  • Salt and Pepper to taste

Let’s Get Cooking!

  1. Preheat the oven to 220 degrees C
  2. Whizz up the crisps in the mixer and lay them out in a flat dish
  3. Whisk up the eggs in a bowl
  4. Slice up the pheasant in to bitesize strips (I don't know why I said Goujons...memories of working in a pub I think)
  5. Dip the strips into the egg and then into the crisp crumbs then place on a sheet of baking paper on an oven tray or grill
  6. Bake till crispy...15-20mins ought to do it
  7. Mix up a tablespoon of soft cream cheese with a tablespoon of wild garlic pesto and serve as a dip
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