Having a hunter as a husband means that I have a freezer filled with all sorts of wild game.
Pheasant is probably the easiest game bird to get others to try as it tastes like chicken.
This is a yummy way to eat it, and my kids actually think that they are eating chicken.
Of course, I think kids like anything that is breaded and deep fried… 🙂
- breast meat from 2 pheasants
- 1/2 tsp. table salt
- 1 tsp. brown sugar
- 1 tsp. Tabasco sauce
- 1 cup buttermilk (or 1 cup regular milk with 1 Tbsp. vinegar added)
- Remove the white strips from each breast. They should pull/slide out with a little effort. If you don’t remove them, you will have some chewy pieces that aren’t very enjoyable to eat.
- Cut up pheasant into bite-size pieces.
- Combine marinade ingredients and add pheasant. Cover and refrigerate for at least 2 hours.
Deep-Frying Ingredients (please adjust seasonings to your liking)
- 1 1/2 cups all-purpose flour
- 1/2 cup arrowroot powder (or cornstarch would work, too)
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. paprika (gives it a nice color)
- 2 tsp. cayenne pepper
- 2 tsp. Lawry’s seasoned salt
- 1 egg
- Oil for frying
- Combine dry ingredients.
- Remove pheasant from marinade and place in dry mixture. (Allow the marinade to drip off a bit before adding) Give it a good toss to coat.
- Add egg to marinade mixture and stir to combine.
- Put pheasant back into marinade mixture and toss to coat.
- Once again, add the pheasant to the dry mixture and toss to coat. I like to use my hands to mix it all (with gloves so they don’t get so gummy).
- In batches, fry in a deep-fryer until golden brown.
- Serve ’em up and enjoy.
They do disappear pretty quickly.