Pheasant parmigiano

Ingredients

2 pheasant breasts
300ml buttermilk
1 egg
2 slices bread (for breadcrumbs)
Knob of butter
1 tbs veg oil
2 handfuls grated mozzarella & cheddar

Sauce

1 onion, finely chopped
2 cloves garlic, crushed
400g chopped tomatoes
1 tbs tomato paste
2 tbs ketchup
1 tsp sugar
1 tsp mixed herbs
1 bay leaf

Serves 2

Inspired by a small Italian restaurant in Australia, this is the bigger, better, British version.

Marinate the pheasant breasts in the buttermilk overnight.

To prepare the sauce, soften the onion and garlic in a tablespoon of oil. Add the chopped tomatoes, tomato paste, and ketchup. Stir in the sugar and herbs and simmer until very thick.

Rinse off the buttermilk and wipe the breasts dry, then sandwich between 2 pieces of cling film and hammer flat with a rolling pin until 5mm thick. Dust each breast in seasoned flour, dip in beaten egg, and press into the breadcrumbs to coat both sides.

In a flat pan melt a knob of butter with a dash of vegetable oil.When hot place the breasts in the pan and cook each side until golden. On a flat baking tray, cover the breasts with a layer of tomato sauce and sprinkle generously with the grated mozzarella and cheddar. Place under the grill until the cheese has melted.