Kentucky Fried Pheasant Burgers

Ingredients

• 4 Pheasant Breast Fillets
• 250ml Buttermilk
• 1 teaspoon Hot Sauce
• 150g Plain Flour
• 40g Cornflour
• 2 teaspoons Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Fine Sea Salt
• 1/2 teaspoon Black Pepper
• Vegetable Oil, for shallow frying
• 4 Brioche Burger Buns
• 120g White Cabbage, finely shredded
• 60g Carrot, grated
• 2 tablespoons Mayonnaise
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Dijon Mustard
• 8 Pickled Gherkin Slices
• 2 tablespoons Hot Honey
• 4 Lettuce Leaves

Instructions

1. Place the pheasant breasts between two sheets of baking paper and gently flatten the thicker sections so each piece is an even thickness.
2. Combine the buttermilk and hot sauce in a shallow bowl, add the pheasant, and turn until thoroughly coated.
3. In a separate bowl, combine the plain flour, cornflour, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
4. Lift each pheasant breast from the buttermilk, allowing the excess to drip off, then press firmly into the seasoned flour until generously coated on both sides.
5. Mix the shredded cabbage and carrot with the mayonnaise, apple cider vinegar, and Dijon mustard until lightly coated.
6. Pour enough vegetable oil into a large heavy-based frying pan to reach approximately 1cm up the sides and heat over medium-high heat.
7. Add the coated pheasant breasts and fry for 3–4 minutes on each side until deeply golden, crisp, and cooked through.
8. Transfer the fried pheasant to a wire rack or kitchen paper to drain briefly.
9. Split the brioche buns and toast the cut sides in a dry frying pan until lightly golden.
10. Place a lettuce leaf on each bottom bun and top with the crispy pheasant.
11. Drizzle each piece of pheasant lightly with hot honey, then add the cabbage slaw and pickled gherkins.
12. Close with the toasted bun tops and serve immediately.

instructions_source: editorial-classic