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Pheasant Croquettes with Herb Aioli

Yields6 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

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.

Pheasant Croquettes with Herb Aioli

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
Make the Croquette Filling
1

  1. In a saucepan, melt the butter and sauté shallot and garlic until soft.

  2. Stir in the flour to form a roux and cook for 1–2 minutes.

  3. Gradually whisk in the warm milk until a thick béchamel forms.

  4. Fold in the chopped pheasant, herbs, nutmeg, salt, and pepper.

  5. Cook 1 more minute, then transfer to a shallow dish and chill for at least 2 hours, or until firm.

Shape & Bread
2

  1. Shape chilled mixture into small logs or balls.

  2. Dredge each in flour → beaten egg → breadcrumbs.

  3. Place on a tray and chill for 15 minutes to firm up again.

Fry the Croquettes
3

  1. Heat oil to 180°C / 350°F in a deep pan or fryer.

  2. Fry croquettes in batches for 3–4 minutes, until deep golden brown.

  3. Drain on paper towels and keep warm.

Make the Herb Aioli
4

  1. Mix mayonnaise, mustard, garlic, lemon juice, and herbs.

  2. Season to taste. Chill until serving.

Serve
5

  • Arrange croquettes on a platter with herb aioli on the side or dotted on top.

  • Garnish with microgreens or extra herbs.

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

Nutrition Facts

6 servings

Serving size