Here’s a quick, simply and absolutely delicious pheasant goujon recipe. You can use almost any cut of pheasant (or partridge for that matter). If using partridge use double the amount of meat in the recipe below. It’s also a great way of introducing children to this most wonderful game meat.
Baked Pheasant Goujons
2-3 slices of bread (we find stale sourdough works perfectly)
1-2 tsp mustard powder
4 pheasant breasts or 6 deboned pheasant thighs
Firstly oil a baking tray, we find a nice drop of rapeseed oil works perfectly.
Then blitz the slices of bread in a food processor until you have lovely fine breadcrumbs, Decant into a bowl, add the mustard powder and mix well.
Beat the eggs in a separate bowl.
Get your pheasant meat and first dip in the eggs and then into the breadcrumb mix, making sure the meat is completely coated. Place on the baking tray.
Once all the meat is coated and on the baking tray place a knob of butter on the top of each goujon.
Bake in a hot oven for around 20-25 minutes, turning after 15 mintes or so, this should mean that the goujons have a lovely golden colour on each side.
Remove from the oven and serve with mayonnaise and a nice green salad (or if serving to children a good dollop of ketchup!!) Delicious!