- A handful of flat leaf parsley
- 1 garlic clove
- 1 lemon
- 45g butter, at room temperature
- 2-3 slices of bread
- 50g plain flour
- 1 egg
- 4 pheasant breasts
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
Prep: 20 mins | Cook: 20 mins
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Finely chop the parsley leaves and stalks and slide them into a bowl. Peel and grate in the garlic. Grate in the lemon zest and add a good pinch of salt and pepper. Add 45g room temperature butter and mash everything together with a fork to combine. Pop the herb butter in the fridge or freezer to firm up a little.
2. Cut a few slices of bread and add them to your food processor. Whizz to make coarse breadcrumbs. Tip the breadcrumbs onto a large plate and set to one side.
3. Use a paring knife to cut a small pocket in the fattest part of each pheasant breast. Carefully spoon the garlic butter into each pocket.
4. Pour 50g flour onto a large plate. Crack the egg into a large, shallow bowl. Lay a stuffed pheasant breast in the flour and gently turn it to coat. When coated, dip the floured pheasant breast in the egg to coat it. Finally, pop the pheasant in the breadcrumbs and turn to coat it in those. Pop the breaded Kiev onto a plate and repeat with the other pheasant breasts.
5. Pour 2 tbsp oil into a large frying pan and warm to a medium-high heat. Add the pheasant Kievs and fry for 2-3 mins on each side, till golden. Transfer the fried Kievs to a baking tray and slide them into the oven for 10-12 mins, till cooked through and crispy. It's fine if a little butter escapes while cooking.
6. Transfer the Kievs to plates, and slice wedges of the lemon to garnish. Serve the pheasant Kievs with chips, mashed potatoes or sautéed greens on the side.