KFP (Kentucky fried pheasant) burgers
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KFP (Kentucky fried pheasant) burgersNew Recipes

Convert any game sceptics with these burgers. Pheasant breasts are the perfect size to fit in a burger bun, and the crisp coating helps the meat stay succulent

  • Prep:20 mins
    Cook:20 mins
    plus at least 2 hrs brining
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 772
  • fat 41g
  • saturates 8g
  • carbs 67g
  • sugars 0g
  • fibre 6g
  • protein 31g
  • salt 1.48g

Ingredients

  • 4 pheasant breasts
  • sunflower oil , for deep-frying
  • 4 brioche burger buns , to serve
  • 1 tbsp smoked paprika
  • 1 tsp garlic granules
  • ¼ tsp chilli powder
  • ½ tsp dried oregano
  • 250ml whole milk
  • 1 tbsp cider or white wine vinegar
  • ¼ red cabbage , finely shredded
  • 1 red onion , finely sliced
  • 2 tbsp cider vinegar
  • 1 tbsp olive oil
  • ½ tsp caster sugar
  • 100g plain flour
  • 100g cornflour
  • 6 tbsp mayonnaise
  • 2 tbsp mushroom ketchup

Method

  1. For the brine, mix the spices and oregano together in a bowl with a generous grinding of black pepper. Whisk a third into the milk along with the vinegar and some salt. Set the rest of the spice mix aside. If the pheasant breasts come with mini fillets attached, remove them, then lightly bash the main part of the breasts between two sheets of baking parchment until about 2cm thick. Submerge the meat in the brine. Cover and chill for 2 hrs. Will keep chilled for up to 24 hours.

  2. For the slaw, toss the cabbage and onion together in a bowl with the vinegar, oil and sugar. Season. Set aside to lightly pickle while you prep everything else.

  3. Mix the flour, cornflour, the remaining spice mix and 1 tsp salt together in a shallow dish. Stir the mayonnaise and mushroom ketchup together for the burger sauce, and set aside.

  4. To cook, heat a 5cm deep layer of oil in a deep pan (ensuring it is no more than a third full) until a sprinkling of the flour mixture sizzles instantly. Working in batches, lift the pheasant from the brine, dredge in the seasoned flour to coat, then carefully lower into the oil. Fry for about 5 mins until crisp and golden, turning halfway, then drain on kitchen paper.

  5. Split and lightly toast or fry the buns, then spread the bases with the burger sauce and top with a generous pile of the slaw. Put a large piece of pheasant on top and spread over a little more sauce. Top with the bun lids and serve straightaway with the mini fillet tenders, if using, and the remaining burger sauce on the side for dipping.

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