Fiery Pheasant Dippers

Serves Two

Prep Time: 5 mins

Cook Time: 15 mins

You will need: 3 pheasant breasts, quartered Large bag chilli tortillas 1 egg Flour Cayenne pepper seasoning 2 green chillies, sliced Chilli salt Peri Peri sauce


Preheat fan assisted oven to 180c.

Blitz the tortilla crisps in a blender or smash them in a freezer bag with a rolling pin.

Slice the breasts then coat them in flour, seasoned with cayenne pepper, dip them in egg then cover in crisp crumbs.

Place on a baking tray then cook for 15 mins.

Remove from oven and smother in Peri Peri sauce, topped with green chillies.


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