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Pheasant sub sandwich: fried pheasant escalope fully loaded

Fried pheasant escalope is right at home in this sub sandwich, which Cai ap Bryn has fully loaded to satisfy his craving for some fast food

A fully loaded sub sandwich of fried pheasant escalope, melted Gruyère, bacon, tomato and leaves, with crisps
Fried pheasant escalope, Gruyère, bacon and coleslaw make a fully loaded sub. Credit: Andrew Sydenham
Cai ap BrynCai ap Bryn

“This recipe is a winner with my friends. It is super-simple and really quick to make. At this time of year, young pheasants make excellent eating and what’s even better is that the birds can be broken down and frozen to be eaten over the summer months too,” writes Cai ap Bryn.

“It’s no secret that I love fast food. Though it’s not the healthiest, sometimes it just hits the spot for a quick, indulgent fix. But something even better than this is making fast food with ethically sourced and nutritious game.

“The pheasant – partridge would work well too – sub sandwich can be adapted to your own preferred tastes. For this recipe, I use crispy streaky bacon, slices of Gruyère cheese and home-made coleslaw with apple. It is creamy, indulgent and very tasty. You can use other cheeses, but I like the way Gruyère melts. I also coat the buns with a good layer of mayonnaise. You can, of course, use ketchup or mustard instead if you wish.”

  • Prep time15 minutes
  • Cook time5 minutes
  • Total time20 minutes
  • Serves1
  • DifficultyEasy

Ingredients

  • 2 pheasant breasts
  • Salt and pepper
  • 3 tbsp plain flour
  • ¼ tsp garlic powder
  • ¼ tsp sweet paprika
  • ½ tsp dried sage
  • 1 beaten egg
  • 3 tbsp panko breadcrumbs
  • 200ml vegetable oil
  • An 8in baguette or roll
  • Mayonnaise
  • Handful of green leaves, such as watercress, rocket or mixed salad leaves
  • 2 slices Gruyère cheese
  • Crispy streaky bacon
  • Beefsteak tomato, sliced
  • 2 tbsp coleslaw

How to make a pheasant sub sandwich – step by step

  • Step 1. Cut the pheasant breasts horizontally, but not all the way through, and open them up like a butterfly. Season with a little salt and pepper. Place cling film over the breasts and hit them lightly with a rolling pin or steak hammer until they are flat escalopes.
  • Step 2. Season the flour with the spices and sage and mix in a bowl. Dunk in the breasts to coat thoroughly.
  • Step 3. Put the beaten egg and the panko breadcrumbs into separate bowls and drop the breasts into each in turn, making sure the escalopes are fully coated on both sides.
  • Step 4. Add the oil to a small pan or frying pan and heat to a frying temperature of around 180°C. Place in the pheasant breasts. If it is too hot, the breadcrumbs will burn. I use a Thermapen to make sure the temperature is correct.
  • Step 5. Cook for about two minutes on each side until they are golden and the internal temperature is around 75°C.
  • Step 6. Now build your sandwich. I like to toast the bread then cover it with a layer of mayonnaise. Add the greenery, pheasant escalopes, cheese, bacon, tomato and coleslaw. It will be fully loaded, but delicious.

Tips: don’t throw away the legs

At this time of year, pheasants are plentiful and though we only use the breasts for this recipe, you can keep the legs, packing them and freezing them for another meal down the line.

With the legs, I tend to confit or slowly braise them in a delicious curry. However, if you have the equipment – and a decent supply – you can also mince them down to create burgers, meatballs or chilli con carne. The bottom line is, do not throw away the legs.

One thing I always do in season is set a morning or evening aside and spend my time prepping for the freezer – plucking, breasting, skinning and so on. I make good use of my vac-pack machine which, whether you’re given your game or buy in feather, is a great way of storing it for future use. Again, this doesn’t apply only to pheasant, but for any species of gamebird or waterfowl.

If you do wish to home-process your game further, I can really recommend companies such as Weschenfelder Direct, which can supply mincing machines, packaging and even game seasonings for burgers and sausages.

Frequently asked questions

What temperature should pheasant escalope be cooked to?

Fry at around 180°C for about two minutes a side, until golden and the internal temperature is around 75°C.

Can I use partridge instead of pheasant?

Yes. Cai ap Bryn says partridge would work well in the sub too.

What can I do with the pheasant legs?

Freeze them for another meal. Cai confits them or braises them slowly in a curry, or minces them for burgers, meatballs or chilli con carne.

Related articles

A recipe for pheasant escallop – Another take on flattened, fried pheasant breast.

10 essential recipes for cooking pheasant breasts – More ideas for the season’s birds.

Game handling: how to look after shot birds from peg to chiller – Getting your birds to the kitchen in good order.

Cai ap Bryn

About the author

Cai ap Bryn

East Sussex-based Cai ap Bryn founded Game and Flames in 2016, pioneering open-fire catering using ethically sourced wild game. A hunter, fisherman and chef who's cooked across Europe, he caters weddings and corporate events, and is a regular on Fieldsports Channel TV.

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