This is a repeat of a piece from the old Well Seasoned site but since the beginning of October, I've been up to my ears in great value, great tasting pheasant, so I thought I'd re-post. It's also worth mentioning that Russell's recipe in the previous post (Buttermilk Partridge Burgers) works very well with pheasant so there's no excuse not to be eating game of one kind or another this weekend.
Some five years ago it was rumoured that a disgruntled KFC employee, faced with redundancy, had revealed the “secret blend” of herbs and spices used by the (in)famous fried chicken joint. A social media frenzy catapulted the recipe round the world faster than you can say “Colonel Saunders” and although the company has never publically confirmed it, the consensus seems to be that it is, at the very least, a good approximation of their recipe.
The ethical difficulties with eating KFC chicken hardly need to be spelled out on this blog. The problem is, as most of us would have to admit, it tastes pretty darn good. So what to do? Well, thankfully the angry ex-chicken-fryer's revelation has given us the opportunity to put an ethical twist on the oh-so-naughty finger lickin’ dish. Since we’re in the middle of the pheasant season we wanted to see if the recipe translated from KFC to KFP. We’re pleased to say it most definitely does.
Here’s “our” recipe using two pheasants we brought home from a small Dorset shoot last weekend. The original spice mix apparently includes mono-sodium glutamate (MSG) a flavour enhancer which we decided to forgo. We’ve tweaked the list a little more and, since pheasant has a tendency to dry out, marinading in milk gives it the required extra succulence.
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon mustard powder
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
2 teaspoons salt
4 pheasant breasts, halved (you can also use a jointed whole pheasant or free range chicken)
250g plain white flour
1/2pt whole milk
Marinade the pheasant in milk for two hours. When you're ready to cook, heat your oven to 200C. Mix the herbs, spices and flour together in a mixing bowl. Remove the pheasant breasts from the milk and pat dry with kitchen towel. Lightly beat the egg in a second bowl. Now, dip each piece of breast meat first into the egg and then into the spiced flour. (You can work in batches dipping and coating three or four pieces at a time as long as there is space in the flour bowl to move the pieces around and ensure they all get a good coating). Heat 6 tbsp of oil in a frying pan - enough to cover the base. Shallow fry the meat pieces on a high heat for 2 minutes on each side until the coating is golden brown. (Fry in batches if the pan is too crowded). Now transfer the chicken pieces to a baking tray and bake in the oven for 20 minutes until the meat is cooked through. Allow to cool for a minute or two before serving with coleslaw and beans. (Plating up in a big bucket is optional).