Recipe by CookBookCollector
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!
Top Review by teresas
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.
- 3 pheasants, dressed and clean (and footless!!~ as mine came with a foot a piece~ how was I to know that was for the Wildlife Agent)
- nature seasoning brand seasoning
- 3 eggs
- 473.18-709.77 ml flour
- 473.18 ml cooking oil
Directions See How It's Made
- 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!