Game Meat Monday: Pheasant Schnitzel with Mac and Cheese

A quick alternative to the classic Mac & Cheese



  • 1 pheasant breast
  • Plain flour
  • 1 egg
  • Breadcrumbs
  • Salt and pepper
  • Oil for frying

Mac and cheese

  • 50g butter
  • 50g plain flour
  • Approximately 600ml milk
  • 50ml double cream
  • 250g dried macaroni
  • 200g grated cheddar cheese
  • 2tbs ricotta cheese
  • Salt and pepper to taste


  • Remove the mini fillet from the pheasant breast ( I save theses for goujons ) then lay in between 2 bits of cling film and gently hammer flat so it’s all the same thickness.
  • Dust in some seasoned flour then into the beaten egg then into the breadcrumbs.
  • Shallow fry in some vegetable oil turning halfway through.
  • For the macaroni boil the pasta in some salted water ensuring not to over cook it. The pasta wants to be al dente.
  • For the sauce heat the butter then stir in the flour creating a roux. Cook the flour and butter mix for 2 minutes consistently stirring.
  • Add in the half the milk stirring until it thickens then add in the cream and remaining milk continue stirring until you have a silky smooth sauce, if it’s a little thick add in a little more milk.
  • Now add in the cheeses and stir until combined.
  • Add the strained pasta to your chosen dish cover with the cheese sauce top with a little extra greater cheese and cook in a hot oven to brown the top.