- 1 teaspoon smoked paprika
- 1 teaspoon Cajun spice mix
- 1 teaspoon ground ginger
- 2 pheasants, crown only with wishbone removed
- Splash of vegetable oil
- 1 carrot, peeled and chopped
- 1 celery stick
- 1 onion, peeled and chopped
- 1 garlic clove, peeled
- 75ml brandy
- 200ml hot chicken stock
- Knob of butter
- Splash of double cream
- 100g self-raising flour
- 1 large free range egg
- 3 tablespoons stout
- 195g can of sweetcorn, drained
- 2 spring onions, thinly sliced
- ½ bunch chives, chopped
- Ground ginger, to taste
- Vegetable oil for deep frying
- 2 ripe bananas in their skins, at room temperature
- Preheat the oven to 170/ gas mark 3.
- Mix the paprika, Cajun spice mix and ginger together and rub the mixture all over the pheasants.
- Heat a little vegetable oil in a flameproof casserole dish and brown the pheasants on all sides. Remove from dish and set aside.
- Add the carrot, celery, onion, and garlic to the dish and cook until lightly coloured, then return the pheasants to the dish.
- Pour the brandy over the pheasants, set the alcohol alight and then add the stock. Put the lid on the dish and transfer to the onion for 12-15 minutes.
- Lift the pheasants out of the dish and leave to rest in a warm place. Pour the liquor into a saucepan and simmer over a medium heat until reduced by half. Keep warm.
- Put the flour in a bowl and make a well in the centre. Beat the egg with the beer and add to the well. Gradually beat the flour into the liquid to make a smooth batter, then stir in the sweetcorn, spring onions and chives. Season to taste with salt and ginger.
- Heat the vegetable oil in a deep-fat fryer or deep saucepan until it reaches 180°C. Drop large spoonful’s of the fritter mixture into the hot oil and deep-fry for about 3 minutes until golden brown all over. Drain from the oil and keep warm.
- Remove any moisture from the outside of the bananas and deep-fry in the fritter oil at 180°C for about 3 minutes until the skin is golden brown.
- Drain from the oil, pat dry and cut in half lengthways.
- Remove the pheasant breast meat from the bone. Add the knob of butter and splash of cream to the sauce and stir well.
- Place the meat on serving plates with a fritter and a piece of deep-fried banana. Drizzle with the sauce.