Crisp golden croquettes filled with tender pheasant meat, creamy béchamel, and aromatic herbs. Paired with a zesty herb aioli, they strike the perfect balance of rustic and refined.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Croquettes
9 oz cooked pheasant meat, finely chopped or shredded
2 tbsp butter
2 tbsp all-purpose flour
¾ cup milk, warm
1 small shallot, finely minced
1 clove garlic, minced
1 tbsp parsley, finely chopped
½ tsp thyme or sage
Salt and black pepper to taste
Pinch of nutmeg (optional)
For Breading
1 cup flour
2 eggs, beaten
1 cup breadcrumbs (panko preferred)
Oil, for deep frying
For the Herb Aioli
½ cup mayonnaise
1 tsp Dijon mustard
1 clove small garlic, grated
1 tbsp lemon juice
1 tbsp chopped fresh herbs (parsley, chives, tarragon, or dill)
Salt & pepper, to taste
Make the Croquette Filling
1
In a saucepan, melt the butter and sauté shallot and garlic until soft.
Stir in the flour to form a roux and cook for 1–2 minutes.
Gradually whisk in the warm milk until a thick béchamel forms.
Fold in the chopped pheasant , herbs, nutmeg, salt, and pepper.
Cook 1 more minute, then transfer to a shallow dish and chill for at least 2 hours , or until firm.
Shape & Bread
2
Shape chilled mixture into small logs or balls.
Dredge each in flour → beaten egg → breadcrumbs.
Place on a tray and chill for 15 minutes to firm up again.
Fry the Croquettes
3
Heat oil to 180°C / 350°F in a deep pan or fryer.
Fry croquettes in batches for 3–4 minutes , until deep golden brown.
Drain on paper towels and keep warm.
Make the Herb Aioli
4
Mix mayonnaise, mustard, garlic, lemon juice, and herbs.
Season to taste. Chill until serving.
Serve
Variations
6
Use a mix of pheasant and smoked bacon .
Add grated cheese or a touch of truffle oil to the filling.
Serve with spiced cranberry chutney or apple relish instead of aioli.
Pairing Suggestions
7
Wine: Dry white (Chenin Blanc, Chardonnay), or light red (Gamay, Pinot Noir)
Cocktail: Dry gin martini with herbs
NA: Sparkling apple cider or rosemary lemonade
Ingredients For the Croquettes
9 oz cooked pheasant meat, finely chopped or shredded
2 tbsp butter
2 tbsp all-purpose flour
¾ cup milk, warm
1 small shallot, finely minced
1 clove garlic, minced
1 tbsp parsley, finely chopped
½ tsp thyme or sage
Salt and black pepper to taste
Pinch of nutmeg (optional)
For Breading
1 cup flour
2 eggs, beaten
1 cup breadcrumbs (panko preferred)
Oil, for deep frying
For the Herb Aioli
½ cup mayonnaise
1 tsp Dijon mustard
1 clove small garlic, grated
1 tbsp lemon juice
1 tbsp chopped fresh herbs (parsley, chives, tarragon, or dill)
Salt & pepper, to taste
Directions Make the Croquette Filling
1
In a saucepan, melt the butter and sauté shallot and garlic until soft.
Stir in the flour to form a roux and cook for 1–2 minutes.
Gradually whisk in the warm milk until a thick béchamel forms.
Fold in the chopped pheasant , herbs, nutmeg, salt, and pepper.
Cook 1 more minute, then transfer to a shallow dish and chill for at least 2 hours , or until firm.
Shape & Bread
2
Shape chilled mixture into small logs or balls.
Dredge each in flour → beaten egg → breadcrumbs.
Place on a tray and chill for 15 minutes to firm up again.
Fry the Croquettes
3
Heat oil to 180°C / 350°F in a deep pan or fryer.
Fry croquettes in batches for 3–4 minutes , until deep golden brown.
Drain on paper towels and keep warm.
Make the Herb Aioli
4
Mix mayonnaise, mustard, garlic, lemon juice, and herbs.
Season to taste. Chill until serving.
Serve
Variations
6
Use a mix of pheasant and smoked bacon .
Add grated cheese or a touch of truffle oil to the filling.
Serve with spiced cranberry chutney or apple relish instead of aioli.
Pairing Suggestions
7
Wine: Dry white (Chenin Blanc, Chardonnay), or light red (Gamay, Pinot Noir)
Cocktail: Dry gin martini with herbs
NA: Sparkling apple cider or rosemary lemonade
Pheasant Croquettes with Herb Aioli
