Fried Prairie Chicken or Pheasant

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

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

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