Offering the perfect opportunity for Britain’s best restaurateurs, chefs, home cooks and farmers to come together, London gastropub The Jugged Hare – part of ETM Group – is set to champion one of Britain’s most underrated game birds by encouraging chefs and home cooks to send in recipes, cooking tips and pheasant dish photography, whilst landowners, game keepers or shooting schools wanting to get involved are encouraged to host clay pigeon/pheasant shooting activities throughout the week. As well as dates for your diary, you will also find delicious recipes, promotions, competitions and much more. We’ll be posting more exciting countrywide events happening in National Pheasant Week in the coming months so do keep your eyes peeled!
1 Phesant, jointed. Thigh, drumstick, breast cut in half, on the bone.
500g plain flour
200g corn flour
1 tablespoon juniper berries, crushed
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 tablespoon mustard powder
1 tablespoon ground caraway
1 teaspoon onion seeds
Salt and pepper
Soak pheasant joints in the milk for an hour
Mix all the spices and flours together.
Pre heat fryer to 165℃ Remove pheasant pieces from the milk, drain off excess milk.
Roll joints in spiced flour mix. Place gently into the fryer, and cook until golden and cooked (approximately 8-12 minutes, depending on the size of joints.
Remove and place on some kitchen paper. Season with salt and pepper
Serve with some fresh coleslaw.