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    Goujons of Pheasant with Roasted Garlic Mayonnaise

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    Goujons of Pheasant with Roasted Garlic Mayonnaise

    This is a good recipe for people who think they don't like pheasant. I have yet to meet anyone who doesn't like dipping these crisp golden nuggets into garlic mayonnaise. If you can't get hold of pheasant, this recipe is equally delicious made with chicken.

    • Preparation time: 40 minutes
    • Cooking time: 25 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6-8 as a nibble


    • 6 pheasant breasts, skinned
    • 3 tbsp plain flour
    • Salt and freshly ground pepper
    • 150g dry breadcrumbs from a ciabatta or other coarse loaf
    • 2 medium eggs, lightly beaten
    • Sunflower oil for frying
    • Garlic mayonnaise
    • 1 whole head garlic
    • 100ml olive oil, plus a drizzle for the garlic
    • 2 medium eggs
    • 1 tsp Dijon mustard
    • 1 tbsp white wine vinegar
    • Pinch of caster sugar
    • 400ml sunflower oil
    • Squeeze of lemon juice


    1. Make the mayonnaise in advance. Preheat the oven to 200°C, gas mark 6. Place the head of garlic on a piece of foil large enough to wrap it in and pour over a little olive oil. Wrap it tightly and roast for 25 minutes or until soft. Remove from the oven and let it cool until you are able to handle it. Squeeze out the flesh from each clove, mash in a bowl and set aside.
    2. To make the mayonnaise, put the eggs, mustard, vinegar, sugar and some seasoning into a food processor and whiz together. While it is still running, very slowly add the olive and sunflower oil in a steady stream until the mixture is very thick and all the oil has been used. This takes about 10 minutes. Switch off the machine and add the cooled roasted garlic and a squeeze of lemon juice. Blend again very quickly just to combine, then adjust the seasoning. Transfer to a dish or jar and cover. The mayonnaise can be kept in the fridge for up to 2 weeks. (Because it contains uncooked eggs, the mayonnaise is not suitable for pregnant women, very young children, or the elderly or infirm.)
    3. Cut the pheasant into long strips about 1cm thick. Put the flour on a plate and season. Pour the eggs into a dish and put the breadcrumbs on another plate or in a plastic bag. Dip each strip of pheasant into the flour, then the egg, then coat in the breadcrumbs.
    4. Heat enough oil in a deep frying pan to completely submerge the goujons (or use a deep-fat fryer). The oil is hot enough when a breadcrumb dropped into it sizzles.
    5. Fry the goujons in batches, for 1-2 minutes each, until crisp and golden. Drain on kitchen paper and season with salt. Keep warm until all the goujons are ready, then serve with the mayonnaise.

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