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By Mark Hinge
Saturday, 20 February 2010
Top off tender pheasant with this crispy baked breadcrumb crust
Often the simplest of ingredients give the best recipes; this is no exception. With a pheasant that had been hit with a fairly closed pattern, the good meat was put to use and produced a fantastic flavour in this easy-to-make recipe.
Ingredients
• one cup of breadcrumbs • eight to 10 olives, stoned
• one handful of fresh parsley • 1oz butter, melted
• one clove of garlic • one medium onion • salt and pepper
• skinned pheasant breasts • Dijon mustard
Method
1. Mix the breadcrumbs, chopped olives, parsley, melted butter, finely chopped garlic and onion, salt and pepper in a bowl.
2. Place the pheasant breasts individually between two sheets of cling film and tap them in each direction with a rolling pin until they are the thickness of a pencil all over.
3. Place the pheasant on to a greased baking tray (I use greaseproof paper and a smear of olive oil) and cover one side with a teaspoonful of Dijon mustard. Press the breadcrumb mixture firmly on to the mustard side of the game, again to the thickness of a pencil all over.
4. Bake at 200°C for 20 to 25 minutes until the breadcrumbs are brown and the meat is cooked through. Serve hot with chips or game chips and some vegetables.
Tips
Use green or black olives. When you tap out the game, trim off any small, loose ends to make an even-sized cutlet and place the trimmings to one side. Invariably you will have some breadcrumb mixture left over, so mix the trimmed pheasant back into the bowl, add a spoonful of Dijon mustard and roll the mixture into small balls with your hands to cook with the pheasant cutlets.
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