Deep Fat Fried Pheasant

By á-170456

Ingredients

• COATING MIX 1:
• 1 young pheasant cut in pieces
• 1/4 cup coating mixture (listed below)
• Milk or buttermilk
• Cooking fat
• 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 cupflour
• 1/2 teaspoon Worcestershire sauce - (to 1)
• 1/8 teaspoon allspice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper

Details

Servings 1

Preparation

Step 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 fat (350 to 360 degrees). Use 2 inches or more of heated fat. Remove pieces when golden brown (3 to 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 oven.

This recipe yields ?? servings.