Pheasant or Chukar Croquettes
Discover the ultimate blend of rustic elegance and comfort food with these delectable Pheasant or Chukar Croquettes. Perfectly seasoned shredded pheasant or chukar meat is folded into a rich, velvety roux infused with garlic, onion, and fresh parsley, then chilled and transformed into crispy golden bites of pure delight. These croquettes feature a flawlessly crispy exterior thanks to their breadcrumb coating, while remaining irresistibly creamy and savory on the inside. Quick to prepare and impressive to serve, they’re the perfect appetizer or main course for game meat enthusiasts. Pair them with a zesty dipping sauce or a fresh side salad for a gourmet experience that’s sure to wow any crowd.
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Recipe Information
Ingredients
- 2 cups Pheasant or chukar meat (cooked and shredded)
- 4 tablespoons Unsalted butter
- 5 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 units Eggs (beaten)
- 2 cups Breadcrumbs
- 4 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in the shredded pheasant or chukar meat, parsley, garlic powder, onion powder, salt, and pepper. Cook for another 2 minutes until well combined.
Remove the mixture from heat and let it cool to room temperature. Once cooled, cover and refrigerate for at least 1 hour (or up to overnight) to firm up.
Shape the chilled mixture into small oval or round croquettes, about 2 inches in length or diameter.
Set up a breading station: place the beaten eggs in one shallow bowl and the breadcrumbs in another.
Dip each croquette into the beaten egg, ensuring it is fully coated, then roll it in the breadcrumbs to create an even coating. Set the breaded croquettes aside on a tray.
In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C). Carefully fry the croquettes in batches, making sure not to overcrowd the pan. Cook each batch for 3-4 minutes or until golden brown and crispy.
Remove the croquettes with a slotted spoon and drain them on a plate lined with paper towels.
Serve hot with your favorite dipping sauce or a side of salad for a complete dish.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 45.1 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.9 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
