The season is here and many of us are lucky to harvest a pheasant or two. This recipe is quick and easy to cook, perfect for wild weekdays. I can also highly recommend trying it out with wild boar meat.

Serves 4

Ingredients:

• 4 pheasant breasts

• 1 free range egg

• 3 tbsp plain flour

• 100 g. panko

• ½ lemon, finely grated zest

• 100 g. butter

• Sea salt

• Freshly ground black pepper

Directions:

Place a pheasant breast between 2 sheets of clingfilm and bash it with a meat mallet or a rolling pin until it’s about 1 cm. thick all over. Remove the clingfilm and set aside. Repeat with all.

In a bowl mix panko with lemon zest, parmesan, salt, and freshly ground pepper. Beat an egg in a bowl. Sprinkle flour to a plate. Take a pheasant breast and roll it in egg, flour, egg and panko. Repeat on all.

Heat a frying pan with butter until it turns golden brown. Add pheasant schnitzel to the pan and fry for about 2 min. on each side, or until it’s cooked through and has a crisp golden coating.

Serve with capers, lemon and green peas.

Happy hunting & happy cooking!