Fried pheasant escallop is right at home in this decadent sub sandwich, which Cai ap Bryn has fully loaded to satisfy his craving for fast food. Serves one.
This recipe for pheasant escallop 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. (Read our tips on freezing game.)
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.
Recipe for pheasant escallop sandwich
- 2 pheasant breasts
- ½tsp salt
- ¼tsp white pepper
- 3tbsp plain flour
- ¼tsp garlic powder
- ¼tsp sweet paprika
- ½tsp dried sage
- 1 beaten egg
- 3tbSp panko breadcrumbs
- 200ml vegetable oil
- 8in baguette or roll
- Handful of green leaves, such as watercress, rocket or mixed salad leaves
- 2 slices gruyere cheese
- Crispy streaky bacon
- Beefsteak tomato
- 2tbSp coleslaw
- 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.
- Season the flour with the spices and sage and mix in a bowl. Dunk in the breasts to coat thoroughly.
- 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.
- 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.
- Cook for about two minutes on each side until they are nice and golden and the internal temperature is around 75°C.
- Now build your sandwich. I like to toast the buns then cover them with a layer of mayonnaise. Add the greenery, pheasant escalopes, cheese, bacon, tomatoes and coleslaw. It will be fully loaded, but delicious.