Pheasant Katsu Curry

INGREDIENTS Serving 4 For the Pheasant 500g Pheasant breast 100g Tempura flour 500g Panko bread crumbs 200ml Sparkling water 2g Salt 2g Pepper For the Katsu Sauce 10ml Rapeseed oil 1 Small onion, diced 10g Mild curry powder 10ml Chicken stock 30ml Low sodium soy sauce 30ml Agave syrup 10g Miso powder 200ml Water 10g Garlic puree 300ml Coconut milk 5g Ginger puree 3mls Concentrated lemon juice Prepare the pheasant Cut all the breasts into roughly 2cm wide strips, set aside and season. Prepare the breadcrumbs Put the sparkling water, flour and panko breadcrumbs into three separate bowls. If you like, you can split the water between 2 bowls. Crumb the pheasant Lay all the strips in the water (or the first bowl of water if using 2), then dip each strip into the flour, second water and then the panko breadcrumbs. Make sure each strip is thoroughly covered at each stage. Prepare the Katsu Sauce Put the onion, garlic, ginger, curry powder and miso into a frying pan and sweat for about 5 minutes until the onion is soft. Then add the rest of the Katsu ingredients and cook until the sauce has a thick and creamy consistency. Cook the pheasant Preheat oil to 170°C in the deep fryer, or a deep frying pan filled about halfway with oil. Fry the pheasant until golden brown. This should take about 5-8 minutes. Serve the pheasant Serve with sticky jasmine rice and the katsu sauce Recipe courtesy of www.eatwild.co