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rate
Prep 45 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
For the Kiev
  • 8 Pheasant breasts, skinless and boneless
  • 225 g Dried breadcrumbs
  • 75 g Parmesan, grated
  • 5 Eggs, beaten
  • 100 Plain flour
  • 1 Pinch paprika
  • 4 tbsps Sunflower or Vegetable oil (for frying)
For the Garlic Butter
  • 4 Garlic cloves, crushed
  • 2 tbsps Parsley, finely chopped
  • 200 g Butter
  • Juice of 1/2 lemon
For the Mustard Mash
  • 1.5 kg Potatoes, cut into even chunks
  • 100 g Butter
  • 100 ml Milk
  • 1 tsp Wholegrain mustard
Pheasant Kiev with Whole Grain Mustard Mash Pheasant Kiev with Whole Grain Mustard Mash

Pheasant Kiev with Whole Grain Mustard Mash

Our take on the classic eastern-European classic.


Place all the ingredients for the garlic butter in a bowl and season well. Mash with a fork until combined, and shape into two sausages. Tightly wrap in cling film, and then chill or freeze until really firm. Once solid, slice each roll into 3 even pieces.


Lay a pheasant breast on a chopping board, and use a sharp knife to make a deep pocket inside the breast. The easiest way to do this is to push the point of a knife into the fat end halfway into the fillet. Be careful not to cut the whole way through, or the garlic butter will leak out when cooking. Repeat this with all the breasts.


Push 2 discs of butter into each pheasant breast, press to flatten, and then reseal with your hands. Set aside for later.


Mix the breadcrumbs and parmesan together on a plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast into the flour, then the egg, and finally the breadcrumbs, making sure each fillet is fully coated by each. Chill for at least 1 hour before cooking, or freeze them now.


To cook, preheat the oven to 180℃/160℃ Fan/Gas Mark 4. In a large frying pan, heat the oil over a medium-high heat, and fry the kievs for about a minute on each side until golden. You may need to do this in batches. Once every breast has been fried, transfer to a baking tray and cook for 10-12 minutes until cooked through.


Tip the potatoes into a large saucepan, cover with boiling water, and cook for 20 minutes or until soft. Drain the potatoes in a colander, and leave to steam dry for a few moments, before returning to the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover the mash to keep it warm before serving.

Pheasant Kiev with Whole Grain Mustard Mash Pheasant Kiev with Whole Grain Mustard Mash

Pheasant Kiev with Whole Grain Mustard Mash

Our take on the classic eastern-European classic.

favorite
print
rate
Prep 45 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
For the Kiev
  • 8 Pheasant breasts, skinless and boneless
  • 225 g Dried breadcrumbs
  • 75 g Parmesan, grated
  • 5 Eggs, beaten
  • 100 Plain flour
  • 1 Pinch paprika
  • 4 tbsps Sunflower or Vegetable oil (for frying)
For the Garlic Butter
  • 4 Garlic cloves, crushed
  • 2 tbsps Parsley, finely chopped
  • 200 g Butter
  • Juice of 1/2 lemon
For the Mustard Mash
  • 1.5 kg Potatoes, cut into even chunks
  • 100 g Butter
  • 100 ml Milk
  • 1 tsp Wholegrain mustard

Place all the ingredients for the garlic butter in a bowl and season well. Mash with a fork until combined, and shape into two sausages. Tightly wrap in cling film, and then chill or freeze until really firm. Once solid, slice each roll into 3 even pieces.


Lay a pheasant breast on a chopping board, and use a sharp knife to make a deep pocket inside the breast. The easiest way to do this is to push the point of a knife into the fat end halfway into the fillet. Be careful not to cut the whole way through, or the garlic butter will leak out when cooking. Repeat this with all the breasts.


Push 2 discs of butter into each pheasant breast, press to flatten, and then reseal with your hands. Set aside for later.


Mix the breadcrumbs and parmesan together on a plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast into the flour, then the egg, and finally the breadcrumbs, making sure each fillet is fully coated by each. Chill for at least 1 hour before cooking, or freeze them now.


To cook, preheat the oven to 180℃/160℃ Fan/Gas Mark 4. In a large frying pan, heat the oil over a medium-high heat, and fry the kievs for about a minute on each side until golden. You may need to do this in batches. Once every breast has been fried, transfer to a baking tray and cook for 10-12 minutes until cooked through.


Tip the potatoes into a large saucepan, cover with boiling water, and cook for 20 minutes or until soft. Drain the potatoes in a colander, and leave to steam dry for a few moments, before returning to the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover the mash to keep it warm before serving.