Deep Fat Fried Pheasant
 
Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 1 young pheasant; cut in pieces
  • 1/4 Cup coating mixture; (listed below)
  • milk or buttermilk
  • cooking fat
  • Coating Mix 1:
  • 1/4 Cup flour
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • Coating Mix 2:
  • 1/4 Cup pancake mix
  • 1/4 teaspoon salt
  • Coating Mix 3
  • 1/4 Cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon oregano
  • 1/8 teaspoon basil
  • Coating Mix 4:
  • 1 egg; beaten slightly
  • 1/2 Cup milk
  • 1/2 Cup flour
  • 1/2 teaspoon Worcestershire sauce (to 1 teaspoon)
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
Instructions
  1. Combine ingredients for your choice of coating mix. For mixture 4, combine ingredients and beat with a rotary beater until batter is smooth. Cut meat from each side of keel or breast bone with a sharp knife, making 2 breast pieces. Marinate pheasant pieces in milk or buttermilk 1 to 2 hours in the refrigerator, or dip in milk. Dredge pieces in desired coating.* Dry on rack approximately one-half hour. Transfer a few coated pieces at a time to deep fat frying basket and lower into heated oil/fat (350-360 degree F). Use 2 inches or more of heated fat. Remove pieces when golden brown (3-5 minutes). Serve immediately, or if you are preparing a large quantity of pheasant, keep already fried pieces hot in a single layer in a flat casserole in a 300 degree F oven.
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