How To Pan Fry Pheasant Breast Recipes

FRIED PHEASANT

Fried Pheasant image

When a co-worker plopped a cooler full of Pheasant & Quail in my lap I was at a loss as to how to prepare them. He said to just fry them up! I searched here for a fried pheasant recipe but came up empty handed. I can't wait to try some of the other recipes I saw here ( because my freezer is now not only full of pheasant and quail but goose too!) but for now I will just write this one up and it it to the rest! Prep Time includes Marinade!

Provided by CookBookCollector

Categories Pheasant

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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)
salt
pepper
nature seasoning brand seasoning
3 eggs
2 -3 cups flour
2 cups cooking oil

Steps:

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!

CHICKEN FRIED PHEASANT

Chicken Fried Pheasant image

Family favorite around bird hunting season. Chicken fried pheasant is so simple and good, and unless you tell them, they don't have a clue it's wild game. Uses few ingredients, prep and cooking time are minimal. The first problem is getting the bird in the first place, if you're a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!

Provided by KATHYKOEHN

Categories Meat and Poultry Recipes Chicken

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup milk
1 ½ tablespoons distilled white vinegar
2 pheasant breast halves, thinly sliced
1 cup finely crushed saltine cracker crumbs
1 cup canola oil for frying

Steps:

In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 15.3 g, Cholesterol 57.7 mg, Fat 11.6 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 242.6 mg, Sugar 2.9 g

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