This recipe serves 4
Prep Time: 15 mins
Cook Time: 15 mins
This is an absolutely stunning recipe, using up pheasant from the freezer or fresh from a shoot, and fresh, foraged ingredients.
It is recommended making the garlic butter as soon as you can to keep the wild garlic fresh.
A bunch of wild garlic
4 pheasant breasts
100g panko breadcrumbs
2 eggs, beaten
300ml vegetable oil
Salt & pepper
Pick your wild garlic and give it a good wash then chop it up finely.
Next take your butter, it should be room temperature so nice and soft, add your wild garlic and salt and pepper and mix it all together with a fork. Pop it in the fridge, this can be done several hours before.
Grab your pheasant breasts, make a small incision in the centre of the breast and stuff it with the wild garlic butter.
Time to breadcrumb, dip each breast in the flour, egg and breadcrumbs then repeat. Double dipping makes it have a thicker, more delicious crust.
Heat the oil in a frying pan, to check it is hot enough drop a little bit of breadcrumb in, if it bubbles the oil is ready to go. Drop you Kyiv in away from you and leave to cook until it is golden brown all over.
Add the Kyivs to a baking tray and put in a preheated oven to 200°C/fan 180°C/gas 6 and leave to cook for around 8 minutes, we check them usually at around 5 minutes as pheasant cooks so quickly!
Serve with rosemary roasted new potatoes, a big salad and chili purple sprouting brocolli.
To watch how to make it, you can follow this video.