Crispy pheasant with Hollandaise sauce

Deep-frying pheasant breasts and serving with Hollandaise sauce is hardly the most conventional was of serving pheasant.  It is, however, interesting and tasty.  It can be served as a main course, a starter or, if the breasts are cut up smaller, as a canapé.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 30 Mins

Ingredients

For 4 servings…

4                    Pheasant breasts      

1 tsp               Mustard  - Dijon       

110 gms           Breadcrumbs  - fresh white      

8 rashers          Bacon  - back          

2                    Eggs  - beaten         

For deep frying

                     Oil           

For the Hollandaise sauce

8                    Peppercorns  - crushed           

2 tbs               Water       

4 tbs               Vinegar  - white wine 

                     Lemon juice            

                     Salt          

                     Pepper  - white        

4                    Egg yolks   

To garnish

                     Watercress

Method

Spread a little mustard on the bacon and wrap it around the pheasant breasts, securing it with wooden cocktail sticks.  Dip each piece in the beaten egg and then roll in the breadcrumbs.  For a crispier coating, repeat the dipping in beaten egg and breadcrumbs.  Chill for at least 30 minutes.

Deep fry in hot fat at 160°C for 6 minutes or until golden brown and cooked through.  Drain on absorbent kitchen towel.

For the Hollandaise sauce…

Put the vinegar, water and peppercorns in a saucepan, bring up to the boil and boil rapidly until reduced by half.  Strain into a basin or the top of a double saucepan.  Beat in the egg yolks and if using a basin stand it over a pan of gentry simmering water; cook gently until the sauce has thickened, stirring all the time.  Gradually beat in the butter, a little at a time, until a coating consistency is obtained.  Season to taste and sharpen with a little lemon juice.  Serve warm with the pheasant.

To serve…

Serve hot with the Hollandaise sauce, game chips, grilled tomatoes and watercress.

Wine recommendations

A red wine.

Conventional

     Bourgueil

Interesting

     Bordeaux Supérieur

     Chinon

     Gamay de Loire

     Saumur-Champigny