pheasant cotoletta

we receive the whole pheasant from either Lyon’s Hill Farm or swaledale up in yorkshire. We take of the leg and thigh with the bone [the crown is used for the main course dish], hammer it out like you would normally do with a classic cotoletta until it is flat and thin. finally, we crumb it with egg, flour and breadcrumbs. it Gets fried to order, then seasoned with salt.

It is served with a lemon wedge & a three-cornered leak or wild garlic mayonnaise, depending on the season.

allergens: gluten, eggs