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Pheasant goujons with a bitter leaf salad and coriander salted fries

Pheasant goujons with a bitter leaf salad and coriander salted fries

Crisp pheasant goujons served with golden coriander salted fries and a bright bitter leaf salad create a perfectly balanced plate. The crunch of the panko contrasts beautifully with the tender pheasant, while the fresh coriander dressing ties it all together with a citrusy kick.

Prep: 1 hour
Cook: 30 mins
Serves: Serves 4
Dietary: Nut-free
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score B icon

This dish earns a Nutri-Score of B for its balance of lean pheasant meat and fresh salad greens. The frying adds some fat, but the inclusion of herbs, spices, and minimal refined ingredients keeps it relatively healthy.

Equipment

Ingredients

For the Goujons

  • 50g salt
  • 2 pheasant breasts, skinned and sliced into 1cm strips
  • 100g plain flour
  • 2 free-range eggs, beaten
  • 100g panko breadcrumbs
  • 3 tbsp black sesame seeds
  • 1 tsp ground coriander
  • Oil for frying
  • Salt and freshly ground black pepper

For the Coriander Salted Fries

  • 4 large Maris Piper potatoes, scrubbed and sliced into thin fries
  • 25g unsalted butter
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 tsp salt

For the Coriander Dressing

  • 20g fresh coriander leaves
  • 3 garlic cloves, peeled
  • 1 small shallot, roughly chopped
  • 1 tbsp ginger paste
  • 1 jalapeño chilli, destemmed
  • Juice of 2 limes
  • 1 tsp caster sugar
  • Pinch of salt

For the Salad

  • 20g rocket
  • 1 head radicchio, trimmed and cut into wedges
  • 20g coriander leaves
  • 20g lamb’s lettuce

Customise

  • Swap pheasant for chicken breast if game isn’t available.
  • Use sweet potatoes for a softer, sweeter version of the fries.
  • Add a sprinkle of chilli flakes to the breadcrumbs for extra heat.
  • Try mixing mint into the coriander dressing for a fresh twist.

Method

Prepare the Goujons – 30 mins

  1. Mix and brine. Combine the salt with 500ml water, then submerge the pheasant slices for 20 minutes to keep them tender and flavourful.
  2. Set up your coating station. Place flour seasoned with salt and pepper in one bowl, the beaten eggs in another, and breadcrumbs with sesame seeds and ground coriander in a third.
  3. Coat the pheasant. Dip each slice in flour, then egg, then breadcrumbs. Press gently so the coating sticks well.

Cook the Fries – 20 mins

  1. Heat the oil. Preheat a deep fryer to 180°C. Carefully lower the fries and cook until golden and crisp, about 2 minutes. Scoop out and drain on paper.
  2. Toss in flavour. In a saucepan, melt butter with olive oil, garlic, and salt. Add the fries, tossing well to coat, and finish with chopped parsley.

Make the Dressing – 5 mins

  1. Blend until smooth. Add all dressing ingredients to a blender and blitz. If it’s too thick, add a splash of water until you reach a pourable consistency.

Assemble the Salad and Serve – 10 mins

  1. Toss the salad. Gently mix the rocket, radicchio, coriander, and lamb’s lettuce with a little of the dressing.
  2. Fry the goujons. In a hot frying pan with a splash of oil, cook the coated pheasant pieces for 4–5 minutes until golden on all sides.
  3. Serve and enjoy. Pile the salad into bowls, top with the goujons, spoon over extra dressing, and serve with coriander salted fries on the side.

Suggested Wine Pairing

  • Campo Viejo Rioja Tempranillo (£8.50, Tesco): Light tannins and warm spice complement the gamey pheasant and sesame coating.
  • Sainsbury’s Taste the Difference Verdejo (£9): Crisp citrus and herbaceous notes highlight the coriander and lime elements in the dish.
  • Les Dauphins Côtes du Rhône Blanc (£10.50, Waitrose): Its round, perfumed palate pairs beautifully with the buttery fries and dressing.

What can you serve with this

  1. Roasted root vegetables – earthy flavours pair perfectly with game.
  2. Crusty bread – ideal for soaking up the coriander dressing.
  3. Charred corn on the cob – adds sweetness and colour to the plate.
  4. Light citrus slaw – brightens the meal with crunch and zing.
  5. Pickled red onions – cut through richness with tangy bite.

FAQs for Pheasant Goujons with Bitter Leaf Salad and Coriander Salted Fries

  • Can I use chicken instead of pheasant? Yes, chicken breast works well and is a great substitute if game isn’t available.
  • Do I need to brine the pheasant? Brining helps keep it tender and prevents dryness when frying.
  • Can I bake the goujons? You can, but they’ll be less crispy; bake at 200°C for 15–18 minutes.
  • What oil is best for frying? Use sunflower or vegetable oil for a clean, neutral flavour.
  • How do I keep fries crispy? Double-fry them or rest briefly on a wire rack, not paper towel.
  • Is this recipe nut-free? Yes, it contains no nuts.
  • Can I make the dressing ahead? Absolutely – store it in a fridge for up to three days.
  • Are pheasant goujons healthy? Yes, when portioned sensibly and paired with salad rather than chips, it’s a balanced meal.

Nutri-score Health Check

This recipe earns a Nutri-Score of B based on its lean game meat, fresh herbs, and low sugar content. Some fat from frying lowers the grade slightly, but it remains a generally wholesome choice.

Positive Factors

  • High protein from pheasant.
  • Fresh nutrients from salad greens and herbs.
  • Rich in fibre from potatoes and radicchio.

Negative Factors

  • Moderate fat content from frying oil and butter.
  • Added salt can raise sodium levels slightly.

The Nutri-Score is automatically calculated from the listed ingredients and should be used as a guide only.

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