What are some good ways to prepare pheasant? NOT in the oven though.?!
Answers:
Grilled pheasant is absolutely wonderful!. There are a lot of recipes at this web site:
http://www!.pheasant!.com/page!.aspx!?page_i!.!.!.
My favorite is to brine the pheasants, sprinkle with garlic salt & pepper, grill, baste with garlic butter and serve piping hot!. Yummy!.Www@FoodAQ@Com
http://www!.pheasant!.com/page!.aspx!?page_i!.!.!.
My favorite is to brine the pheasants, sprinkle with garlic salt & pepper, grill, baste with garlic butter and serve piping hot!. Yummy!.Www@FoodAQ@Com
Pheasant Nuggets
2 pounds pheasant breast, cut into strips
1 teaspoon meat tenderizer
1 cup all-purpose flour seasoned
salt and pepper to taste
1/2 cup dry potato flakes
1/2 (16 ounce) package buttery round crackers, crushed
1 egg
1/2 cup milk
1!. Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C)!.
2!. Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness!. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs!. Mix well and set aside!.
3!. In a separate medium bowl, combine the egg and the milk and whisk until smooth!. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture!. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer!.
4!. Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown!. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil!.)Www@FoodAQ@Com
2 pounds pheasant breast, cut into strips
1 teaspoon meat tenderizer
1 cup all-purpose flour seasoned
salt and pepper to taste
1/2 cup dry potato flakes
1/2 (16 ounce) package buttery round crackers, crushed
1 egg
1/2 cup milk
1!. Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C)!.
2!. Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness!. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs!. Mix well and set aside!.
3!. In a separate medium bowl, combine the egg and the milk and whisk until smooth!. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture!. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer!.
4!. Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown!. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil!.)Www@FoodAQ@Com
Wild pheasant is much drier meat than chicken!. So you need to cook it slowly in a sauce or gravy to make it taste good!.Www@FoodAQ@Com
Except the wild element
What is different about it than a chicken
Logic anyone!?!?Www@FoodAQ@Com
What is different about it than a chicken
Logic anyone!?!?Www@FoodAQ@Com