Fried Pheasant
Elevate your wild game cooking with this crispy and flavorful Fried Pheasant recipe, perfect for both seasoned hunters and adventurous foodies! Marinated in tangy buttermilk to ensure tender, juicy meat, these pheasant breasts are double-coated in a spiced flour mixture featuring paprika, garlic powder, and a touch of optional cayenne for a kick. Pan-fried to golden perfection in hot, shimmering oil, each bite boasts a satisfyingly crunchy exterior that gives way to succulent, flavorful meat inside. Ideal for a hearty dinner or a show-stopping weekend treat, serve this fried pheasant with your favorite dipping sauces or comforting side dishes for a meal that’s certain to impress. Whether you're new to cooking game or a pro looking for a fresh twist, this recipe makes pheasant preparation easy, delicious, and worthy of savoring.
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Recipe Information
Ingredients
- 4 pieces pheasant breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper (optional)
- 2 large eggs
- 0.5 cup milk
- 4 cups vegetable oil
Instructions
In a large bowl, pour the buttermilk over the pheasant breasts. Cover and refrigerate for at least 1 hour or up to overnight. This helps tenderize the meat and adds flavor.
In another bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Set aside.
In a separate shallow dish, whisk the eggs and milk together to create an egg wash.
Remove the pheasant breasts from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour, then dip it into the egg wash, and finally coat it again in the flour mixture. Set the coated pieces aside on a plate or tray.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat to 350°F (175°C). Use a thermometer to maintain a consistent frying temperature.
Working in batches, carefully place the coated pheasant pieces into the hot oil. Fry each piece for about 5-6 minutes per side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C).
Remove the fried pheasant from the oil and place them on a wire rack or paper towels to drain excess oil.
Serve immediately and enjoy your delicious fried pheasant with your favorite dipping sauce or side dishes.
Nutrition Facts
Calories |
9117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 879.5 g | 1128% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 538.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 31.0 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 877 mg | 67% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
