Prep 45 mins
Cook 5 hrs
Many people don't think you can fry pheasant. You can if its prepared correctly. This recipe will deliver a juicy and tender bird. Top with salsa and you have a great dish. Not to mention appealing to the eye.
- 2 pheasants, quartered
- 2 cups olive oil
- 1 cup red wine
- 1 cup vinegar
- 1 (8 ounce) can 7-up
- fresh parsley or 5 tablespoons dried parsley
- 1 cup flour
- 2 eggs
- salt and pepper
- 1 pomegranate
- 1 red onion
- 1 -2 pepper chipotle peppers or 1 -2 of diced jalapeno pepper
- 1 (12 ounce) jarof chunked pineapple
- 2 (14 ounce) jarsof hunts stewed tomatoes
- 1 garlic clove
- 3 tablespoons cilantro
- 2 tablespoons lime juice
- 4 tablespoons olive oil
- Pheasant prep in the morning.
- in a large freezer bag add two cups of red wine, or white, I prefer red. With one cup of vinegar and 7-Up. You want this to marinade in this for at least four hours in the refrigerator before cooking time. Meanwhile make the salsa.
- Skin and cut pomegranate into cubes. Keeping the seeds.
- Place in large mixing bowl.
- Cut red onion,garlic and parsley and cilantro if using fresh.
- If not add the dried herbs with olive oil into same bowl as the pomegranate.
- Add peppers, lime juice and tomatoes. Cover with Saran Wrap for at least two hours.
- Frying pheasant quarters.
- Put flour and salt and pepper into a pie plate. You can add other herbs to taste if you like.
- Dip pheasants in egg wash bath then flour.
- Place in hot skillet with olive oil and cook each side until they bleed through about 15 minutes each side. I let mine bleed through three times. As you would a chicken. Temp should be 170°F when tested. Drain on paper towels salt and pepper before they cool too much.
- I serve this over wild rice with mushrooms. The salsa is HOT. Might want to take the peppers down a bit. This is a a beautiful plate. Good for all holidays, or just because.