Norma ECOSTRIKE .308 Winchester 165gr
Range
Wound Channel
Penetration
Stopping power
Recipe: Lemon pheasant schnitzel
This Friday our ambassador Mette Karin Petersen will share a recipe on lemon pheasant schnitzel. “This recipe is quick and easy to cook, perfect for wild weekdays. I can also highly recommend trying it out with wild boar meat.”
This is what you need (serves 4):
- 4 x 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
Here’s how you do it:
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!
Text and photo: Mette Karin Petersen
