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15 December 2012,01:53 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the meat into thin strips. Season the flour and use it to coat the strips.
  • Whisk the egg in a shallow dish and scatter the breadcrumbs on to a plate.
  • Dip the game strips in the egg, then the breadcrumbs.
  • Make the dressing. Melt the butter in a frying pan and gently fry the shallots for 3 minutes until softened.
  • Add the juniper berries and stock and bring to the boil. Cook until slightly reduced and thickened.
  • Stir in the herbs, vinegar and honey then remove from the heat.
  • Heat oil to a depth of 2 inch in a frying pan until a few breadcrumbs sizzle on the surface.
  • Fry half the strips for 2 minutes until golden.
  • Remove with a slotted spoon to a plate lined with kitchen paper while you cook the remainder.
  • Heat the herb dressing until bubbling.
  • Serve with the goujons.


  • 500 grams skinless pheasant or partridge breast fillets
  • Flour, for dusting
  • 2 eggs
  • 200 grams fresh breadcrumbs
  • Cooking oil, for frying
  • Salt and pepper


  • 50 grams butter
  • 4 shallots, finely chopped
  • 15 juniper berries, crushed
  • 300 ml chicken or game stock 
  • 2 tablespoons chopped oregano 
  • 6 tablespoons chopped parsley 
  • 2 teaspoons chopped thyme
  • 2 tablespoons red wine vinegar
  • 4 teaspoons clear honey

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