Air Fryer Pheasant Kievs with Garlic Butter

Embrace the speed and convenience of air fryer cooking with these quick and tasty pheasant Kievs that the whole family can enjoy. Filled with a garlicky butter blend, coated in breadcrumbs and cooked until they are golden brown. This dish can be served with a summer salad and chips, or warming winter vegetables and creamy mashed potato.

Preparation

Prep Time: 25 minutes
Cook time: 15 Minutes
Serves: 4 People

Ingredients

For the  pheasant 

4 pheasant breasts
50 g salted butter (room temperature)
1 garlic clove (finely chopped)
1 large shallot (finely diced)
10 g fresh parsley (roughly chopped)

For the  breadcrumb coating 

120 g breadcrumbs 
10 g thyme
2 whole eggs (beaten) 
50 g plain flour

Instructions

Mix the butter, shallot, garlic, parsley and a pinch of salt. This can be made ahead of time but should only be used when at room temperature.
Cut a small pocket into the thickest part of each pheasant breast and carefully fill each pocket generously with the butter blend by either spooning or piping. Finish by pulling the sides of the pocket together to seal the Kiev.
Pre-heat the air fryer to 200ºC.
To coat the Kievs in breadcrumbs, get three bowls: fill one with flour, one with beaten egg and one with breadcrumbs and thyme. Coat the stuffed breast in flour, then dip it into the egg before finally coating it in the breadcrumbs. Repeat the process with each pheasant breast.
Spray or drizzle the Kievs with oil to help them to go golden-brown before air frying them for 15 to 18 minutes depending on their thickness so that they come out with a crispy finish.

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