Preparation:
Prep Time: 20 minutes
Cooking Time: 10 minutes
Yields: 4 servings
Ingredients:
For the Pheasant Breasts:
• 4 free-range pheasant breasts, trimmed excess fat
• Salt and black pepper, to taste
• Coconut or peanut oil, as needed for deep-frying
For the Stuffing Mixture:
• ¾ cup garlic and herb butter
• 3 garlic cloves, minced
• 1 organic lemon, zested
• 1 shallot, minced
• ½ cup minced fresh parsley leaves
• ½ teaspoon poultry seasoning
• Sausage casing
For the Breading Mixture:
• ¼ cup of sifted organic flour
• 2 large free-range eggs, beaten
• 1 cup of buttermilk
• ½ teaspoon Italian seasoning mix
• 1 cup of seasoned panko breadcrumbs
Directions:
1. In a food processor, place all ingredients for the stuffing mixture except for the casing. Process until smooth and transfer into a bowl. Stuff the mixture into the casing with a funnel or stuffer and tie both ends with a kitchen thread to secure the stuffing. Freeze before use for the mixture to set.
2. While the freezing the stuffing, trim off the skin from the breast and any excess fat. With a sharp knife, cut a slit to make a pocket in each pheasant breast and season with salt and black pepper. Rub the seasoning on all areas.
3. Remove the stuffing from the freezer and cut into 4 equal portions. Insert one slice into the pocket and secure the opening with a toothpick. Set aside.
4. In a shallow bowl, whisk together the egg and buttermilk until well combined. Mix together the seasoning mix and flour in a separate bowl and place the breadcrumbs on a plate.
5. Dredge one breast at a time in the flour mixture and massage with hands to evenly coat the meat. Then dip the pheasant breasts in the egg-milk mixture and finally roll into the breadcrumbs. Shake off to remove the excess and set aside.
6. Pour the oil in a deep pan and apply with medium-high heat. While heating the oil, repeat the egg-milk and breadcrumbs procedure and shake off the excess.
7. When the oil hot, gently place the breaded meat in the pan and deep fry for about 8 to 10 minutes or until lightly golden. Remove from pan with a slotted spoon and transfer into a plate lined with paper towels. Let it rest for about 4 to 5 minutes to drain excess oil. Remove and discard the toothpicks and transfer into a serving platter.
8. Serve warm with green salad and preferred condiments.