Game Meat Monday: Pheasant Parmesan

Ben's take on a simple yet delicious classic

Ingredients:

For the Marinara Sauce:

  • 1 large onion, finely chopped
  • large carrot grated 
  • 3 garlic cloves minced/grated
  • 2 400g tins of chopped tomatoes 
  • 2 tbsp tomatoe purée 
  • 2 tbsp chopped basil 
  • 2 tbsp chopped parsley 
  • 1 tsp dried oregano 
  • Salt and pepper to taste

This will make enough for 4-6 servings, so you can either store it for another meal, or reduce the quantities of the ingredients by 1/2.

For the Pheasant:

  • 1 pheasant breast per person 
  • Plain flour approx 4 tbsp, seasoned with salt and pepper 
  • 1 beaten egg 
  • Generous handful of breadcrumbs per breast seasoned with salt and pepper and some grated Parmesan 
  • Oil for shallow frying 
  • Mozzarella cheese 
  • Spaghetti

Method:

For the Marinara Sauce:

  • Cook the onion, carrot and garlic in some oil until softened.
  • Next, add in the tomato purée, and cook down for about a minute.
  • Add in the remaining ingredients, apart from the seasoning, and simmer for 20-25 minutes, stirring occasionally.
  • Remove from the heat and blend (this is optional, but will make the sauce much smoother). Transfer the mixture back into the pot and season to taste.
  • Keep this warm whilst you prepare the pheasant

For the Pheasant:

  • Remove the mini fillets from the pheasant breast and butterfly it (cut the breast in half, but not quite the whole way through)
  • Lay a square of parchment paper on top of the breast, and even it out with a hammer or a rolling pin.
  • Coat the pheasant in the seasoned flour, dredge in the egg, and then coat in the breadcrumb and parmesan mixture.
  • These will take approximately 3-4 minutes per side to fry in a small amount of hot oil. At the same time, put the spaghetti on to boil.
  • Once the pheasant is golden brown, remove from the pan and place on an oven-proof tray.
  • In the middle of each breast, put a good spoonful of the sauce, and top with mozzarella cheese. Place these under a hot grill until the cheese is melted.
  • Meanwhile, drain the spaghetti, and coat it in the marinara sauce.
  • Plate up with more of the marinara sauce under the pheasant and a grating of Parmesan cheese on top.