Southern Fried Pheasant with Le Gruyère Sauce

Southern Fried Pheasant with Le Gruyère Sauce by Bob Carruthers at West London College

A delicious southern fried pheasant dish using pheasant from Lincolnshire Game with Le Gruyère sauce by Bob Carruthers, Chef Lecturer at West London College.


Serves 2

  • 1 pheasant, jointed (ask the butcher to do this for you if unsure)
  • 500ml butter milk
  • 250g plain flour
  • 100g cornflour
  • 1 tbsp juniper berries, crushed
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp mustard powder
  • 1 tbsp caraway seeds, ground
  • 1 tsp onion seeds
  • 1 tsp salt pepper
  • Vegetable oil, for frying

Sauce Ingredients

  • 100g creme fraiche
  • 100g mayonnaise
  • 50g Gruyere cheese, finely grated
  • 11g Dijon mustard
  • 1 tbsp horseradish sauce
  • 1 tbsp chives, finely chopped
  • 1 garlic clove, crushed
  • Lemon juice, to taste
  • Salt and freshly ground black pepper, to taste.


  1. Mix all sauce ingredients together in a bowl, refrigerate.
  2. Place the pheasant thighs, drumsticks and breasts into a deep dish and cover with the milk.
  3. Cover and leave to soak for an hour in the fridge
  4. When ready to cook, mix all the flours and spices together on a large plate or shallow dish.
  5. Preheat a deep fryer to 165°C.
  6. Drain the milk from the pheasant joints, then taking one piece at a time, roll the milky pieces in the spiced flour until fully covered in the mixture. Repeat for all the pheasant pieces
  7. Gently place each coated piece into the deep fryer and cook for about 8–12 minutes, until golden and crisp, then drain any excess oil on kitchen paper
  8. Season with salt and pepper to serve.

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