PHEASANT NUGGETS
This is an economical way to feed the family and keep the hunter happy. These nuggets come out crispy on the outside, and juicy and tender on the inside.
Provided by deb
Categories Main Dish Recipes
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
- 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.
- 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.
- 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.)
Nutrition Facts : Calories 697.1 calories, Carbohydrate 50.6 g, Cholesterol 168.1 mg, Fat 31.2 g, Fiber 1.9 g, Protein 49 g, SaturatedFat 8 g, Sodium 611.7 mg, Sugar 4.1 g
CHICKEN FRIED PHEASANT
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
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
FRIED PHEASANT
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
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!
ROAST PHEASANT
This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.
Provided by kelly13jane
Categories 100+ Everyday Cooking Recipes
Time 2h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 250 degrees F (120 degrees C).
- Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
- Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.
Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg
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