Duntreath pheasant brulee

Make home-made breadcrumbs in advance.  Whizz up stale bread into crumbs and bake in a mixture of oil and butter till golden brown.  (Keep lots in a bag in the freezer)  Shake breadcrumbs into a generous layer in a roasting tin.

In a roasting tin whisk up whole eggs vigorously with a fork and season with salt, pepper and/or herbs – you will need 2 for every 8 breasts.

Make the Burnt Butter (beurre brûlée).   Melt a whole pack of butter over a medium heat until it starts to froth.   Watch like a Victorian chaperone  as the foam becomes smaller and starts to turn a golden brown – longer than you think.   Stir gently to spread the brown and quickly remove from the heat.  This is the secret of the deliciousness.

Cut out the pheasant breasts and quite frankly discard the remaining carcass.   Cut off any pellet damage and also the wing tendon with its little bit of flesh (cook for dogs).

Bash the breasts quite gently with a rolling pin.

Dip each breast into the egg mixture and then lay flat on top of the breadcrumbs.  Pile and pat the crumbs to completely cover the breast and then lay on a plate.  This is messy and boring.

Keep going until you have a nice pile of breadcrumbed breasts.   Cool these in the fridge until ready to fry – possibly the next day.

Melt lots of butter and oil over a highish heat.  Fry the breasts in turn pressing down with a spatula but not moving them around until nice and brown on the underside.  Turn over and repeat.   Keep warm in a dish and serve with lots of the burnt butter poured over.

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