So the game season is coming to an end so it’s my Friday night treat. This was so yummy! The pheasant was really tender, sometimes it can be a little tough as it is so lean compared to a chicken breast. The pasta was really simple but with the crunch of the pheasant and moisture and soft texture of the pasta made it perfect.

Ingredients

For the Pheasant Breast

• 4 pheasant breasts
• 6 tbsp plain flour, seasoned with salt and pepper
• 2 eggs, beaten
• 50g panko breadcrumbs
• Good glug of oil for frying, I used rapeseed

For the Pasta

• 100g pasta, cooked to packet al dent instructions , mine took 7 mins
• 1 shallot, peeled and finely diced
• 2 garlic cloves, peeled and finely chopped
• 25g or a handful of frozen peas
• 125ml white wine
• 300ml good chicken stock
• Pinch of pepper flakes
• Good grind of fresh black pepper
• Salt if needed, I didn’t due to my stock

Directions

For the Pheasant

1. In 3 separate bowls or plates, add the seasoned flour to one, beaten eggs to another and on the third the breadcrumbs.
2. In a frying pan add a good glug of oil until hot. Dredge the pheasant breast in the flour, shaking any excess flour off. Next dip in the egg on both sides. Finally in the breadcrumbs, pressing down so you get a good coating. Repeat with each breast.
3. Add the breasts to a pan. Fry for 3-4 minutes or until the breadcrumbs are golden. Flip and cook for a further 3 minutes (I like mine slightly pink.
4. Remove from the pan and cover with foil to allow the breasts to rest.

For the Pasta

1. Cook pasta to al dente instructions (mine took 7 minutes) drain and keep a ladle of pasta water if you need to use it to thicken the sauce (due to the starch)
2. In the same pan you fried the breasts in, add another drizzle of oil.
3. Add the shallots and cook over a medium heat (you don’t want them to brown) for a few minutes until soft translucent. If they start to Brown add a splash of water.
4. Add the garlic and cook for a further minute. Deglaze the pan with the wine. Bring to a rolling simmer and reduce by half.. (Have a waft to make sure it has a light smell of wine)
5. Add the stock and al dente pasta. Bring to the boil and turn it down to a simmer., simmer for 5 minutes. Add the reserved pasta water if you need to thicken the sauce. Season with the black pepper and red pepper flakes. Taste add salt if needed.
6. Share the pasta between 2 serving bowls. Finish by adding the rested pheasant breasts. Enjoy 😊