Fried Pheasant

READY IN: 4hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 2 -3
    cups flour
  • 2
    cups cooking oil
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DIRECTIONS

  • 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!
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