GAME GOUJONS

Ingredients

2 Pheasant breast fillets

2 Partridge breast fillets

2 large eggs

Breadcrumbs

Flour

Sunflower oil

Fresh herbs (parsley, sage, thyme)

4 cloves of garlic

Paprika

Salt

Pepper

Mayonnaise

Curry powder

Method

Start by making your breadcrumbs. Put the bread, the fresh herbs, garlic, paprika and some salt and pepper into a blender and create your breadcrumbs. Cut the pheasant and partridge into medium size strips and coat them in beaten egg, lightly coat them in flower, then back into the egg before totally covering them in your breadcrumbs. Place half the coated strips into hot sunflower oil and cook until the breadcrumbs have turned a golden brown and the meat is no longer pink, and then repeat with the second half. Take the goujons out of the oil and drain on some kitchen paper. Mix 3 to 4 tablespoons of good mayonnaise with a dash of curry powder place in a bowl and serve with the goujons as a dip.

Game goujons ……………DONE!