Fried Pheasant Food

CHICKEN FRIED PHEASANT

Steps:

• In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
• Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.

PHEASANT NUGGETS

Steps:

• Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
• Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.
• In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.
• Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)

PHEASANT NUGGETS-DEEP FRIED AND DELICIOUS!

Steps:

• Cut breasts into bite-sized nuggets.
• Put flour on a paper plate.(makes for quick and easy cleanup).
• Put bread crumbs on a separate paper plate.
• mix eggs and milk in a shallow dish, such as a pie tin.
• Dip each nugget in flour, shake off excess.
• Dip in egg/milk mixture.
• Dip in bread crumb mixture.
• Set each breaded nugget aside, on a clean paper plate.
• Heat oil to 350°F in a heavy pot or cast iron skillet.
• Fry nuggets, a few at a time until golden.
• Remove to paper towel covered plate.
• Sprinkle with salt.
• Serve with cocktail sauce or honey mustard sauce.

FRIED PHEASANT AND WAFFLES

Steps:

• Cut the breasts into two strips lengthwise. Soak them in buttermilk for 2 hours or overnight. This allows the acid to tenderize the meat.
• For the waffles, pour the milk, butter, eggs, sugar, and vanilla into a saucepan. Place the saucepan on medium-low heat until the mixture reaches 110 degrees. When temperature is reached, remove batter from heat and mix in the yeast. Let yeast activate for about 10 minutes, or until the mixture starts to foam.
• When the yeast is activated, transfer the batter to a mixing bowl and whisk in the flour and salt. When the flour is fully incorporated into the liquid, cover with plastic wrap and set aside for 1 to 2 hours. This allows the gluten to develop.
• When the batter is ready and bubbly, pour it into a waffle iron. Follow your waffle maker's directions (mine calls for one cup of batter per waffle). The batter will be thick and gummy, so try your best to distribute evenly. Cook until golden brown.
• Mix all the dry ingredients for the pheasant into a shallow dish and whisk together thoroughly. Place dripping wet pieces of pheasant into the flour mixture. Firmly press the mixture into the meat. This will make sure a good layer of batter coats the meat and gives it a proper crust. Carefully drop fillets into 350-degree oil for about 5 minutes or until golden brown.
• Coordinate cooking waffles and strips simultaneously. Serve warm waffles with two strips of fried pheasant on top of each. Add a dollop of butter and cover in warm maple syrup.

25 BEST WAYS TO COOK PHEASANT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pheasant recipe in 30 minutes or less!

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO

Steps:

• Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
• Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
• Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

FRIED PHEASANT

Steps:

• 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!

FRIED PHEASANT AND WAFFLES WITH SPICY MISO SYRUP

Steps:

• Combine all the dry ingredients into a medium mixing bowl.
• In a small bowl pour the buttermilk and oil. Stir the melted butter into the cold buttermilk. This will create small pockets of butter. Stir in the egg and vanilla.
• Pour the wet into the dry. Mix well.
• Make your waffles. I used a Scandinavian heart-shaped waffle iron because it works better than our other.
• Heat your corn oil* in a dutch oven over medium heat. Add enough oil to shallow fry the pheasant. Bring the corn oil up 350°
• Combine the flour, salt and spices in a small bowl. Mix well.
• Combine the buttermilk and egg to make a bath for the cuts of pheasant in a shallow bowl.
• Take the first to pieces and soak them in the buttermilk bath. Then coat the pieces in the flour mixture. Shake off the extra. Place in the hot oil and cook each side until golden brown. Avoid overcooking the pheasant.
• Place on a cooling rack for 5 minutes. Then dig in.
• Serve with Waffles, Spicy Miso Maple Syrup and Spicy Pickles.
• Combine all ingredients.
• Pour over your Pheasant & Waffles topped with spicy pickles.