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    You are in: Home / Recipes / Fried Prairie Chicken or Pheasant Recipe
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    Fried Prairie Chicken or Pheasant

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Molly53's Note:

    Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 lbs pheasants or 3 lbs prairie chicken, cleaned and dressed
    • salt and pepper
    • flour
    • 4 tablespoons fat, for frying

    Directions:

    1. 1
      Cut bird into serving portions, plunge into cold water; drain thoroughly but do not wipe dry.
    2. 2
      Season well with salt and pepper; dredge thickly with flour.
    3. 3
      Heat fat in skillet; cook bird slowly until brown and tender, about 45 minutes.
    4. 4
      Remove to a hot serving platter and serve with cream gravy.

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    Nutritional Facts for Fried Prairie Chicken or Pheasant

    Serving Size: 1 (353 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 731.7
     
    Calories from Fat 399
    54%
    Total Fat 44.4 g
    68%
    Saturated Fat 15.5 g
    77%
    Cholesterol 255.7 mg
    85%
    Sodium 136.2 mg
    5%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 77.2 g
    154%

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