Pheasant Goujons are somewhat of a staple meal in my house and what makes them so great is that they can be as basic or as fancy as you want. I tend to bake my goujons in the oven purely because I am not a fan of the fried version and when feeding my kids, I want to keep it as healthy as possible.
If you are fortunate enough, like me, to have a load of last seasons pheasant in the freezer, you can easily use chicken breast for this meal. Sure, the focus on my cooking is primarily game meat but given that pheasant is currently out of season, chicken is an excellent substitute.
As a guide, one pheasant breast makes two goujons so take that into consideration when cooking them. Let's get to this shall we:
Prep time: 5 minutes
Cooking time: 17 minutes
You will need:
6 pheasant breasts
2 eggs, beaten
100g plain flour
2 tbsp italian mixed herbs
Preheat oven to 170c.
Slice the pheasant breasts in half lengthways.
Add your beaten egg, breadcrumbs/herb mix and flour to three seperate bowls. Dip the strips of pheasant in flour then dip them in egg before coating them thoroughly in the herby breadcrumb mix. Place them on a baking tray, spaced evenly apart and bake for 17 minutes.
As they cook, use this time to prepare any sides you might want to serve with them. A nice crisp fresh salad and a variety of dips like hummus and tzatziki work really well.