100g fine, slightly dry breadcrumbs (brown or white)
1 teaspoon finely chopped fresh thyme (optional)
rapeseed, olive or sunflower oil, for frying
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Method Prep:15min › Cook:15min › Ready in:30min
Cut the pheasant breast into easy-grab fingers or chunks, not too thick. Put the flour on a plate and season it, if you like. Put the eggs in a second shallow dish. Put the breadcrumbs on a third plate and mix in the thyme, if using.
Take a piece of pheasant, dust it lightly in the flour, shaking off any excess, dip in beaten egg, allowing the excess to drip off, then coat in breadcrumbs, pressing them on lightly with your fingers. Put on a plate. Repeat until all the pieces are coated.
Pour a 1 to 2mm layer of oil into a non-stick frying pan and place over a medium heat. When the oil is hot, add the pieces to the pan (you'll probably have to cook them in batches). Fry for 3 to 4 minutes each side, or until the pheasant goujons are golden and crisp. Make sure they are piping hot in the middle. Drain on kitchen paper and serve.
To make the dip it's two parts mayonnaise and one part mint sauce. Just make up as much or as little as you need.