Norma ECOSTRIKE .308 Winchester 165gr
Range
Wound Channel
Penetration
Stopping power
Recipe: Wild pheasant nuggets
If you have only tasted these pheasant nuggets once, you are 100% done with fast food nuggets
If you have only tasted these pheasant nuggets once, you are 100% done with fast food nuggets
You need (for 4 persons):
For the nuggets:
- Pheasant breasts cleaned and cut into mouth-sized pieces.
- Panko rasp
- 4 eggs
- Cumin
- Salt / pepper
- Frying oil for frying nuggets
For the point cabbage salad:
- 1 point cabbage
- The kernels of 1 pomegranate apple
- Balsamic oil
- Honey
- Peas
- Olive oil
For the sweet potato fries:
- 6 large sweet potatoes
- Sweet and sour sauce or chili sauce (bought in oriental shops)
- Spicy dip
Here's how you do it:
Point cabbage salad:
The point cabbage is rinsed and cut into thin strips.
Peas, salt / pepper, pomegranate, balsamic vinegar, honey & olive oil are added and the everything is mixed well.
Sweet potato fries:
Cut the sweet potatoes into about an inch thick slices lengthwise, and then cut into sticks the size of a classic french fries. Put the sweet potato sticks in a bowl and flip them together with olive oil (about half a deciliter), flake salt or coarse salt and fresh thyme. Turn it well so that the taste is well distributed.
Line a baking sheet with parchment paper.
Spread the sweet potato fritters evenly on the plate so that they do not overlap.
Now bake in a preheated oven at 200 degrees hot air in about 30 minutes. You can advantageously turn them along the way. Keep an eye on the potato fritters at the end so they don’t get too dark.
Nuggets:
Pheasant breasts are cut into coarse pieces, turned into beaten egg and then into panko grater seasoned with salt / pepper and cumin. Finally fry in the hot frying oil until nicely golden brown.
Good luck and have a tasty meal!
Text and photo: Rene Jantzen
