2 pheasant breasts
2 brioche burger buns
1 dl. panko crumbs
1 dl. wheat flour
1 egg, beaten
1 tbsp. smoked paprika
Avocado, mashed Salt and freshly ground pepper
2 tbsp. sour cream
1 tbsp. mayo
1 tbsp. ketchup
2 tsp. Sriracha chilisauce
1 garlic, chopped1 tsp. smoked paprika
1 tsp. dry chili
Salt and freshly ground pepper
Clean the pheasant breasts.
Dip the pheasant breasts in beaten egg, wheat flour, egg and panko.
Fry the pheasant breast with panko in a pan in either oil or butter. Until golden crisp and cooked through.
Meanwhile, add all the ingredients for the chili dressing, cut out the vegetables and heat the brioche buns in the oven.
Serve and enjoy a delicious fried pheasant burger.
Text and photo: Mette Karin Petersen
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