Wild Pheasant Kievs
Super quick, and super tasty, these golden and crispy kievs are oozing with garlic butter and parsley, and ready in just 20 minutes.
Butchers’ Tip
You’ll find Pheasant in abundance over the autumn and winter months, but outside of the game season, this recipe works well with our delicious free-range chicken breasts.
Ingredients
- 4 Pheasant breasts - available from our Borough, Chiswick or Chelsea stores during Game Season
- 6 garlic cloves, finely chopped
- 200g butter, softened
- 4tbsp plain flour
- 2 large eggs, beaten with a splash of milk
- 200g dried breadcrumbs
- Zest of 1 lemon
- Large bunch of fresh flat-leaf parsley
- Preheat the oven to 190 C / Gas 5.
- Take your garlic, lemon zest and parsley and mix until you have a smooth paste. Add in the softened butter and stir until all the ingredients are combined.
- Make a pocket cut into the thickest part of your Pheasant breasts with a sharp knife and spoon your garlic-butter mix into the pockets of each Pheasant breast.
- Place the flour, eggs and breadcrumbs into three separate mixing bowls and roll each Pheasant breast into the flour, egg and then finally the breadcrumbs.
- Heat a little oil in an ovenproof pan and fry the Pheasant breasts over medium heat on each side for 2 minutes before popping the pan into the oven to bake for a further 12 minutes until golden and crispy.
- Serve immediately.