Recipe: Pheasant parmigiana with potato cubes

Try out this stunning, Italian-inspired low-carb pheasant recipe this season, brought to you by Game for Anything. If you’re cutting carbs, just leave out the potato cubes and give yourself and extra helping of pheasant!

Pheasant Parmigiana with Potato Cubes recipe (serves 4)

Ingredients

For the pheasant:

• 4 pheasant breasts
• 200ml milk
• 200g panko breadcrumbs
• 2 eggs, beaten
• 100g plain flour 
• Salt and pepper
• 50g unsalted butter

For the tomato sauce:

• Tin of good quality chopped tomatoes
• 1tbsp tomato puree
• 1tsp caster sugar
• ¼tsp chilli flakes
• 2 cloves of garlic, finely chopped
• 2 shallots, finely chopped
• Splash of water
• Olive oil for frying
• Salt & pepper to season

To serve:

• 4 baking potatoes, chopped into 1cm cubes (leave the skin on)
• Sprinkle of table salt
• 250g grated mozzarella
• 60g wild rocket

Method

For the pheasant:

1. Trim up and remove any sinew from the pheasant breasts
2. Place the breasts between two sheets of greaseproof paper and, using a rolling pin, hit them to flatten them out
3. Place them in a bowl (not metal) and cover with the milk
4. Leave to marinate for 2-3 hours or preferably overnight in the fridge
5. When you are ready to cook, remove the breasts from the fridge 
6. Into three separate bowls, place the breadcrumbs, beaten egg and flour (season the flour with salt & pepper)
7. Dip the pheasant breasts into the flour and shake off any excess, then dip into the egg, followed by the breadcrumbs. Repeat until you have coated all of the breasts
8. Lay onto some greaseproof paper
9. Using a frying pan, melt the butter over a medium heat then fry the breasts for 4-5 minutes until golden and crispy, turning halfway through
10. Remove from the heat and place on kitchen roll to remove excess oil

To make the tomato sauce:

1. Lightly fry the shallot & garlic with olive oil until softened (remember to add a splash of water to prevent browning)
2. Add all the other ingredients into the saucepan and bring to the boil, then turn down to a simmer

To make the potato cubes:

1. Place your potato cubes into a large bowl of water
2. Heat the deep fat fryer to 130°C
3. Remove the cubes and place onto a clean tea towel to remove excess water
4. Place into the fryer and cook until they are soft, when tested with a sharp knife
5. Remove and place in bowl lined with kitchen roll
6. Increase the temperature to 180°C
7. Put the cubes back in the fryer and cook until golden brown
8. Remove and place back in the bowl lined with kitchen roll
9. Season to taste

To serve:

1. Heat the grill to high
2. Place the pheasant breasts in an ovenproof pan or ceramic roasting tray and cover with a generous serving of the tomato sauce, followed by a liberal sprinkling of the mozzarella
3. Place the pan or tray under the grill and cook until the cheese is melted and golden
4. Serve with the potato cubes and some fresh wild rocket