Ingredients:
For the Pheasant:
- 2x Pheasant Breasts
- 200g Bread Crumbs (panko)
- 1tsp Garam Masala
- 1x Egg, Beaten
- 2tbsp Cornflour
- Salt and Pepper
For the Katsu Sauce:
- 1x Large Onion
- 2x Carrots
- 1inch Ginger Root
- 4x Garlic Cloves
- 1tsp Garam Masala
- 1tsp Turmeric
- 1-2tsp Mild Curry Powder (depending on your pallet)
- 400ml Coconut Milk
- 2x Wild Garlic Leaves (optional)
Method:
- For the sauce, finely dice the onion, carrots and garlic, and grate the ginger. Soften this all in a pan with a little oil.
- Once softened, add the dry spices and cook for 2 minutes.
- Stir in the flour and coconut milk, add the chopped wild garlic leaves (if using) and simmer for 20 minutes.
- Transfer the mixture into a food processor and blitz for approx. 1-2 minutes. Sieve the mixture and keep warm.
- For the pheasant breast, remove the mini fillets, and even out the thickness of the breast with a meat hammer or rolling pin (place the breasts between 2 pieces of clingfilm first)
- Put the breadcrumbs (seasoned with 1tsp garam masala), beaten eggs, and 2tbsp Cornflour (seasoned with salt and pepper), into three separate bowls.
- Coat the breast first in the flour, then the egg, then the breadcrumbs. For a thicker coating, you can coat it with the eggs and breadcrumbs a second time.
- Fry in vegetable oil until golden brown, approx. 6-7 minutes, before placing on kitchen paper for a couple of minutes to drain.
- Cut the breast into slices and cover in the sauce. Serve with rice.
