Pop Corn Pheasant With Spicy Dipping Sauce

A delicious and interesting way to eat Pheasant.


  • 2 medium pheasant breasts, skinned
  • 2 medium eggs, lightly beaten
  • 3 tbsp condensed milk
  • 2 tbsp cold water
  • ground black pepper
  • pinch dried chilli powder
  • ½ tsp ground cumin
  • 4 tbsp cornflour, fine ground cornmeal or polenta (ensure it is gluten free corn flour)

For Dipping Sauce

  • 350mls shop bought mayonnaise
  • 2 tsp fresh chilli roughly chopped
  • 3 tsp Dijon mustard
  • juice and zest 1 large lime
  • 2 large spring onions roughly chopped
  • 3 tbsp chopped tarragon
  • 100g finely chopped roasted red pepper (jarred are fine)
  • 4 tbsp roughly chopped parsley
  • 4 tsp sugar
  • salt and pepper to taste


  1. Fill a medium frying pan with 2cm of rapeseed oil, then heat to roughly 175°C.
  2. Cut the pheasant into 2cm cubes, removing any sinew from the fillet and inner breast.
  3. Next mix the condensed milk with the water and eggs, then season well with the chilli powder, cumin and black pepper, then really mix well.
  4. Dust the meat with the cornflour, then place into the egg mixture, coat well.
  5. Then drop the small nuggets into the polenta and really coat well.
  6. Whilst the oil is heating, mix all the ingredients together for the dipping sauce, just place them all in a bowl and mix together.
  7. Fry the pheasant in small batches until golden brown, probably 3-4 minutes.
  8. Drain well, then sprinkle with a little salt
  9. Serve hot with the dipping sauce separately.


Remember to use gluten-free mayonnaise to make this completely Coeliac friendly.


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