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  • Deep Fat Fried Pheasant

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    Deep Fat Fried Pheasant
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x young pheasant cut in pcs
    • 1/4 c. coating mix (listed below) Lowfat milk or possibly buttermilk Cooking fat
    • 1/4 c. flour
    • 1 tsp paprika
    • 1/4 tsp salt
    • 1/8 tsp freshly-grnd black pepper
    • 1/4 c. pancake mix
    • 1/4 tsp salt
    • 1/4 c. flour
    • 1/4 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 1/8 tsp oregano
    • 1/8 tsp basil
    • 1 x egg beaten slightly
    • 1/2 c. lowfat milk
    • 1/2 x cupflour
    • 1/2 tsp Worcestershire sauce - (to 1)
    • 1/8 tsp allspice
    • 1/4 tsp salt
    • 1/8 tsp freshly-grnd black pepper

    Directions

    1. Combine ingredients for your choice of coating mix. For mix 4, combine ingredients and beat with a rotary beater till batter is smooth.
    2. Cut meat from each side of keel or possibly breast bone with a sharp knife, making 2 breast pcs. Marinate pheasant pcs in lowfat milk or possibly buttermilk 1 to 2 hrs in the refrigerator, or possibly dip in lowfat milk.
    3. Dredge pcs in desired coating. Dry on rack approximately one-half hour.
    4. Transfer a few coated pcs at a time to deep fat frying basket and lower into heated fat (350 to 360 degrees). Use 2 inches or possibly more of heated fat. Remove pcs when golden (3 to 5 min).
    5. Serve immediately, or possibly if you are preparing a large quantity of pheasant, keep already fried pcs warm in a single layer in a flat casserole in a 300 degree oven.

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