Crispy fried pheasant with barbecue sauce and sesame seeds
4 breasts of pheasant, skinned and cut into strips
100ml sunflower oil for frying
2 large free-range eggs
150g plan flour
1 small bunch coriander, chopped
1tsp black sesame seeds
1tsp white sesame seeds
Freshly ground black pepper and sea salt
Pinch of cayenne pepper to taste
For the barbecue sauce
100ml tomato ketchup
20ml brown sauce
20ml American mustard
Few splashes of Worcester sauce
2tbsp soy sauce
2tbsp clear honey
Pinch of celery salt
1 clove of garlic, peeled and crushed
To prepare the barbecue sauce, mix all of the ingredients together and set to one side.
To prepare the pheasant, whisk the eggs in a bowl and split the flour into two separate bowls, adding cayenne pepper, salt and pepper to each. Dip the pheasant breasts in the first bowl of flour and shake off, then dip in the whisked egg and shake off any excess, before dipping into the second bowl of flour. Repeat this process until all four pheasant breasts are coated in the flour mix. Once complete, place on a tray ready for frying.
To cook the pheasant, pour the sunflower oil into a heavy-bottom saucepan or deep fat fryer. Heat the oil to approximately 160˚C and fry the pheasant for 3-4 minutes, then while the pheasant is cooking heat the barbecue sauce in large pan. Once the pheasant is crispy (you might have to do this in batches), remove from the oil and place onto kitchen paper. Add the pheasant breasts to the hot barbecue sauce and toss with the chopped coriander and sesame seeds, before serving on a large plate. This dish goes particularly well with fried rice.