Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Pheasant in hazelnut crumbs

Serves 5/6

Ingredients

150ml/5 floz dry sherry such as Tio Pepe
150ml/5 floz extra virgin olive oil
50g/2 oz freshly grated ginger
Freshly ground pepper
2 pheasants
225g/8 oz (approx.) white bread, sliced
110g/4 oz toasted hazelnuts
Zest and juice of 1 lemon
Salt and pepper
Hazelnut/walnut oil

Method

• Preheat oven 190C/375 F/Gas 5.
• Remove the legs and breasts from the pheasants. Place in a shallow dish with the sherry and olive oil. Stir in the ginger and season with pepper. Cover and leave to marinade for 2-3 hours.
• Toast the bread until golden brown. Allow to cool completely and then tear up into smaller pieces and place in a food processor, process to fine breadcrumbs. Remove to a shallow dish and set aside.
• Place the nuts on a baking tray and roast in the oven for 3-4 minutes or until they start to lightly colour. Cool. Place in the food processor and process to finely ground. Mix into the breadcrumbs. Season with salt and pepper.
• Remove the pheasant from the marinade. Heat some walnut oil in a frying pan. Dip the pheasant pieces into the bread and hazelnut until well coated. Fry in the hot oil on each side, the breasts for 1 minute, and the legs for 3-4 minutes.