Fried Pheasant
"When a co-worker plopped a cooler full of Pheasant & Quail in my lap I was at a loss as to how to prepare them. He said to just fry them up! I searched here for a fried pheasant recipe but came up empty handed. I can't wait to try some of the other recipes I saw here ( because my freezer is now not only full of pheasant and quail but goose too!) but for now I will just write this one up and it it to the rest! Prep Time includes Marinade!"
photo by teresas
- Ready In:
- 4hrs 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- Cut Pheasant Meat from Carcass (I just used the Breast and Thigh Meat Tossing all those little feet far away).
- Rinse Throughly and place in Bowl.
- Salt, Pepper and Season Pheasant turning the meat over to make sure all gets covered.
- Cover bowl and place in fridge for at least 4 hours.
- In Large Heavy Skillet (I used Grandma's Cast Iron) put oil and heat on high until ready to fry.
- Retrieve Pheasant from Fridge.
- In a shallow bowl scramble eggs.
- In another shallow bowl (or plate) put flour in an even layer.
- Dip Pheasant pieces in egg first then coat with flour.
- Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).
- The pheasant cooks REALLY fast and is SO tender and moist.
- Carrots and a green salad was an excellent addition to this meal!
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Reviews
-
This is by far one of the most excellent pheasant recipes I have come across. DH does alot of Pheasant hunting and I'm always looking for new idea's. This was moist, tender and delicious. I did not change a thing. Thanks CookBookCollector for posting this recipe.
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Wow, what a year and it's only May! We moved to Tucson from Missouri in late March and We Love it! Madly Huge differnce from the Show-me State. It REALLY is a Dry Heat! My husband grew up in the desert in California and has been wanting to wander this way since we met, and when the opportunitycame our way, we set off.
I am always on the lookout for new-to-me old cookbooks. I love to read the cookbooks to get ideas and inspiration. I particularly enjoy the ones that read like books. For the amount of cooks books I own it is surprizing just how little I ever follow a recipe. I am always and forever reinventing recipes and making them suit our tastes.
We have tried a few restaurants in Tucson and look forward to the vast diversity that the city offers.. We have found the perfect little taco stand that serves wonderful tacos and many other items we want to try!
