Pheasant season in the UK begins on the first of October and ends the first of February. The pheasant is the most plentiful of Britain’s game species and probably one of the best known. Most of us can recognise these long-tailed gamebirds. Almost any chicken recipe can be adapted to cook pheasant and below you can find a pheasant kiev recipe that is a tasty game twist on the traditional chicken version.

Ingredients For Pheasant Kiev

2 Pheasants/4 Pheasant breasts from Morley Butchers
100g Panko (or white) breadcrumbs
50g plain flour
2 eggs
Salt & Pepper
250g Garlic & Herb Butter
6 Parsnips
Olive oil and butter
2 table spoons of honey

Cooking Method For Pheasant Kiev

Heat your oven to 180C. Remove the mini fillet attached to each breast, and set aside.

Slicing lengthways cut 2/3 of the way through each breast, and open out.

Press the garlic and herb butter over half the breast, and fold over sealing the join with the mini fillet.

Season each breast with salt and pepper, then dip into the flour to give a complete even coating

Then dip the breasts into the eggs and coat

Remove from the egg and then dip into the breadcrumbs taking care to coat completely, then place the four pheasant kiev’s into the fridge to firm up the butter

Cut the parsnips on a board lengthways into 6

Place the parsnips onto a baking tray, drizzle with olive oil and roast for approx 20 mins until crispy

Meanwhile, pan fry the pheasant breasts in olive oil and butter, turning occasionally until each side is golden, then place in the oven for 5 minutes

Remove the kievs from the oven and let rest for 2 minutes, then remove the crispy parsnips from the oven and oven and drizzle with honey

Serve and enjoy with some salad leaves

This recipe and image comes from Game To Eat – part of the Countryside Alliance see more of their game recipes here >>