Pheasant & Chilli bites with Chipotle Mayonaise

A nice way to use (relatively cheap) pheasent.....so many people get stuck the pheasent and what to do with it...you are not just limited to pan frying some breasts! You can make this half way (boil the pheasant and make the mayo) and store it in the fridge for a day or so.....the frying does really nend to be done on the day though! We use our homegrown, homesmoked chillies but you could just use chioptle chillies from the supermarket.

For the pheasent bites:

1 whole pheasent::1 carrot::1 onion::1 stick celery:: a bunch of fresh herbs (rosemary/thyme/bay):: peppercorns::1 onion finely chopped::3 cloves garlic::olive oil::knob of butter::2 slices of bread made into breadcrumbs::smoked ground chillies, ground::four eggs::flour::salt and pepper::sunflower oil

For the chipotle mayo:

2 egg yolks::1 teaspoon mustard::500ml mixed oils::1-2 tbsp white wine vinegar::1/2 lemon::pinch of salt::3/4 tsp chioptle chilli flakes or powder::1 clove garlic crushed::juice of half a lime::1/2tsp paprika::1/4tsp freshly ground black pepper::salt to taste

To make the mayo:

  • Whisk the egg yolks in a bowl, then add the mustard and whisk together
  • Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.
  • Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour.
  • Continue to gradually add the remaining oil, whisking continuously.
  • Season with a pinch of salt, a squeeze of lime juice, chiptle chilli flakes, garlic and paprika and a little more vinegar, if needed
  • mix together well
  • place in the fridge

for the pheasent

  • First joint your pheasent or place it whole into a big enough pan
  • add carrot, celery, onion, herbs, peppercorns and water to cover
  • bring to the boil and simmer for 2 hours or so until the meat comes off the bone
  • take the meat from the stock and allow to cool, then shred the meat
  • keep the stock, drain it and freeze it for further use (in things like risottos and soup)
  • place the butter, onion and garlic (plus a little splash of oil to stop the butter burning) to a pan and gently fry until the onion is translucent
  • add the shredded meat, two of the eggs whisked together, salt and pepper and smoked chillies to the onion mixture and mix well.
  • put two eggs into a dish and mix with a fork, in another bowl put some flour and the final dish put the breadcrumbs
  • roll the pheasent mixture into little bite sized pieces and dip first in to the flour, then the egg the the breadcrumbs and place on a plate
  • heat the sunflower oil in a pan (use enough to cover the bites) - it use a wok heated to 170 degs C (or so it fries and crisps a cube of bread in 1 minute)
  • put the pheasent bites in the oil in batches and fry until golden
  • place on a piece of kitchen roll to drain

serve pheasent bites and mayo with a sexy salad

Enjoy!

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